Ice Cream Cake Roll
Submitted by deniser
Light chocolate sponge cake rolls around softened ice cream, then freezes into impressive slices. Homemade chocolate sauce drizzles over each serving.
YIELD
15 servingsPREP
40 minCOOK
15 minREADY
90 minThis is a showstopper that’s easier than it looks. Beat egg yolks until thick and lemon-colored, fold in stiff egg whites, and you’ve got an airy chocolate sponge. It bakes for just 15 minutes, then rolls up in a towel while it cools.
Once cool, unroll it, spread with your favorite softened ice cream, and roll it back up without the towel this time. The whole thing freezes until serving, then gets sliced and drizzled with warm chocolate sauce.
Pro Tips
- Egg whites to stiff peaks: Beat whites until they hold firm peaks so the cake puffs properly and stays light
- Roll while warm: Rolling the warm cake with the towel prevents cracking when you add ice cream later
- Soften ice cream slightly: Let ice cream soften just enough to spread easily but not melt completely
- Freeze until firm: Freeze the rolled cake at least 3-4 hours before slicing for clean cuts
Ingredients
Directions
In a large mixing bowl, beat egg yolks on high for 3 minutes or until light and fluffy.
Gradually add sugar and vanilla, beating until thick and lemon-colored.
Combine flour, cocoa and baking powder; gradually add to egg yolk mixture.
Beat on low until well mixed (mixture will be thick).
In a separate bowl beat egg whites and salt until soft peaks form.
Fold a small amount of egg white mixture into batter until no streaks of white remain, then add the remaining egg whites.
Line a 15x 10 x 1 inch pan with waxed paper and grease and flour paper.
Spread batter evenly in pan.
Bake at 350℉ (180℃) for 15 minutes or until cake springs back when lightly touched.
Turn out onto a linen towl dusted with confectioners’ sugar.
Peel off paper and roll up with the towel. Cool for 30 minutes.
Unroll cake; spread with ice cream to within 1 inch of edges. Roll up again (this time without the towel inside cake).
Cover with plastic wrap and freeze until serving.
FOR THE CHOCOLATE SAUCE: In the top of a double boiler over hot water, melt chocolate and butter.
Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved.
Spoon over slices of cake.
YIELD: 1½ cups sauce
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