Ice-Cream Cake Roll

READY IN: 32mins
Recipe by Queen Dana

This was published in the feb 2009 issue of Family Circle. Try to use good quality ice cream, when I make this I usually use vanilla instead of mint. The freeze time is not included in the prep time; I've gotten away with only freezing for 2 hours.

Top Review by pokemonlover

Absolutely disgusting. The cake was dry because there is no butter or any fat in the recipe. The cake cracked all over the place and the instructions were not very thorough. Do not recommend to any unless you are into gross things like this dessert. I suggest to look for better recipes on websites or cookbooks that are reliable like dorie Greenspan, serious eats, smitten kitchen, etc. Please don't waste your time with this.

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
  2. Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
  3. Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
  4. Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
  5. Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.

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