ICE CREAM CAKE ROLL - AN AFFAIR FROM THE HEART
Rich chocolate cake, made from scratch, with vanilla bean ice cream, rolled "jelly roll' style, and frozen, becomes the prettiest ice cream cake! Dust with powdered sugar and garnish with fresh fruit to make it even more festive!
Provided by Michaela Kenkel
Total Time 4 hours 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Line a jelly roll pan with parchment paper, greased with Crisco. Set aside.
- Using an electric mixer, beat eggs for 5 minutes until they are thick and lemon-colored.
- Turn mixer to low and beat in sugar, water and vanilla.
- Sift dry ingredients into the egg mixture and mix until smooth and combined.
- Spread evenly into the prepared jelly roll pan.
- Bake for 12-15 minutes. Do not overbake!
- When the cake comes out of the oven, dust it generously with powdered sugar. Carefully lay a tea towel over the top and invert the cake onto the towel. Carefully peel the parchment from the cake bottom. If you have rough edges, trim them while the cake is still hot.
- While the cake is still hot, roll it up "jelly-roll style" in the tea towel. Cool completely.
- Soften the ice cream so that it is easy to work with before adding to the cake.
- Carefully unroll the cake. Spread ice cream in an even layer over the top of the cake. Don't go all of the way to the end edges, and don't spread it on too thick or it'll just squish out when you roll it.
- Start at one short end and roll up again, "jelly roll" style, like you did inside the towel. Scrape off any excess. Wrap tightly in plastic wrap and place in the freezer until it's frozen.
- Slice and serve.
- Garnish with fresh mint and cherry pie filling if desired.
Nutrition Facts : Calories 263 calories, CarbohydrateContent 41 grams carbohydrates, CholesterolContent 76 milligrams cholesterol, FatContent 9 grams fat, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 157 grams sodium, SugarContent 31 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
ICE CREAM PARTY ROLL RECIPE: HOW TO MAKE IT
This tempting take on the much-loved cake roll features a from-scratch chocolate cake, vanilla ice cream and a layer of berry jam. Garnished with hot fudge and whipped topping, the slices are hard to resist.
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks and 1/2 cup sugar on high speed for 5 minutes or until thick and lemon-colored. Sift the flour, cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Stir a third of the whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack., Unroll cake; spread jam to within 1/2 in. of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing. May be frozen for up to 2 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping.
Nutrition Facts : Calories 184 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 34g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 4g protein. Diabetic Exchanges 2 starch
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- Garnish with fresh mint and cherry pie filling if desired.
ICE CREAM PARTY ROLL RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3
Total Time 55 minutes
Category Desserts
Calories 184 calories per serving
- Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks and 1/2 cup sugar on high speed for 5 minutes or until thick and lemon-colored. Sift the flour, cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Stir a third of the whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack., Unroll cake; spread jam to within 1/2 in. of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing. May be frozen for up to 2 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping.
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