Ice Cream Cake Roll

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Line a 15x10-inch jelly roll pan with waxed paper.
  • Grease and flour lined pan; tap out excess flour.
  • Combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt; mix well.
  • In a separate bowl, using an electric mixer set on medium speed, beat yolks and 1/4 cup sugar until fluffy.
  • In a small bowl, and using clean beaters, beat egg whites until foamy.
  • Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
  • Fold 1/3 of the beaten egg whites into the yolk mixture.
  • Alternately fold in remaining whites and flour mixture.
  • Pour batter into prepared pan, smoothing top.
  • Bake until a toothpick inserted in the middle comes out lean, about 15 minutes.
  • Dust a clean cloth with remaining sugar.
  • Turn cake out onto the prepared cloth.
  • Remove waxed paper.
  • Trim the cakes edges.
  • Starting with the long side, tightly roll up the cake with the cloth.
  • Transfer cake, seam side down to a wire rack to cool.
  • Unroll cake and remove cloth.
  • Spread softened ice cream over cake to within 1/2 inch of the edges.
  • Re-roll cake.
  • Wrap cake well and freeze seam side down until firm.
  • Dust with powdered sugar before slicing and serving.
  • Variations: 1 8 oz container of whipped topping instead of ice cream.
  • Add fresh fruit or chocolate chips to whipped topping before adding it to the cake.
  • Add cooled melted chocolate and instant coffee granules to the whipped topping before adding to the cake.
  • Serve sliced cake in a puddle of chocolate sauce.
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