-
-
My review
Ice Cream Cake Roll
Kathy Scott
"'The cake roll can be made and filled ahead of time, then thawed once company comes,' says field editor Kathy Scott of Hemingford, Nebraska. 'You can use whatever ice cream flavor you have on hand.'"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servingsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Let eggs stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour paper; set aside.
- In a large mixing bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow. Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick).
- In another large mixing bowl and with clean beaters, beat egg whites and salt on high speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
- Spread batter evenly in prepared pan. Bake at 350 degrees F for 15 minutes or until cake springs back when lightly touched. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- Unroll cake; spread with ice cream to within 1 in. of edges. Roll up again. Cover with plastic wrap and freeze until serving.
- In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Serve with cake.
Share
Reviews
Read all reviews 3539 Ratings
-
-
-
-
-
Most helpful positive review
6/17/2007
Yum! This was a big hit with the family! I did find that 15 min was too long, my cake probably baked in 10 min, so watch it close. I was worried about the cake as the batter had a very wierd ...
Most helpful critical review
1/26/2011
This cake rolls well but does not taste good. I think a good cake just needs some fat. Maybe not having any butter or oil is what makes it roll well without cracking but it also lacks flavor. I ...
Most helpful
Most positive
Least positive
Newest
6/17/2007
Yum! This was a big hit with the family! I did find that 15 min was too long, my cake probably baked in 10 min, so watch it close. I was worried about the cake as the batter had a very wierd ...
3/14/2007
Great dessert! When I was making the batter it was so thick, I didn't think that it was going to come out good at all, but I continued following the recipe and it came out perfect! I used jamo...
2/15/2008
This was my first time to brave the challenge of making a roll cake. I am pleased with the results. I tried my favorite ice cream (Breyer's Vanilla), but it gets a weird texture when soft, so it...
9/17/2007
A great recipe. I baked my roll for only 10 minutes and it came out perfect. Each oven is different, so watch carefully. No cracks at all. Will be making this again. Used ice cream topping.
7/17/2007
This recipes worked out well and I'm happy to say it didn't fall apart when I filled it with vanilla ice cream. I served it to a group of girls who kept saying the cake tasted like cocoa. I fou...
12/11/2010
ATTENTION chocolate lovers; I love unique and yet easy deserts so this was fun to make and tasted great but I doubled the cocoa powder and added 2 TBS of oil to make up for the liquid and give a...
10/29/2008
This actually turned out better than I thought it would. It furfilled my amazing craving for a roll cake from Baskin Robbins. Next time, I will add more cocoa to the cake for a richer chocolate,...
1/26/2011
This cake rolls well but does not taste good. I think a good cake just needs some fat. Maybe not having any butter or oil is what makes it roll well without cracking but it also lacks flavor. I ...