Chocolate Ice Cream Cake Roll Recipes

Steps:

• Grease and lightly flour a 15x10-inch jelly roll pan, and set aside.
• Stir together flour, cocoa powder, and baking soda and set aside.
• In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high for 5 minutes or till thick and lemon colored.
• Gradually add 1/3 cup sugar beating on high till sugar is almost completely dissolved.
• Thoroughly wash beaters.
• In separate bowl beat egg whites on medium speed till soft peaks form.
• Gradually add the 1/2 cup sugar, beating till stiff peaks form.
• Fold egg yolk mixture in with egg whites.
• Sprinkle flour mixture over egg mixture, folding gently just till combined.
• Spread batter evenly in the pan.
• Bake 375°F for 12 to 15 minutes.
• Cake should spring back when touched lightly.
• Immediately loosen edges of cake and turn over on towel lightly sprinkled with powdered sugar.
• Roll the cake up w/ the towel jelly roll style, short end to short end.
• Cool on wire rack, unroll and spread w/ softened ice cream.
• Roll up again wrap in plastic wrap and freeze at least 2 hours before serving.

Steps:

• Place egg whites in a 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, baking powder and salt until slightly thickened. Stir in extracts. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be thick). , 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. Gradually fold into batter. Spread into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert 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 ice cream evenly over the cake to within 1 in. of edges. Roll up again. Cover and freeze until firm., For frosting, in a large bowl, combine confectioners' sugar and cocoa; beat in the milk, butter and vanilla until smooth. Spread over cake roll. Cut into slices. Freeze leftovers., ,

Steps:

• Place egg whites in large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper. Sift flour, 1/4 cup cocoa, baking powder, baking soda and salt together twice. , In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating on high speed until thick and lemon-colored. Beat in water, oil and vanilla. Fold in flour mixture (batter will be thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 8-10 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with remaining cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Freeze, covered, at least 2 hours or until firm; trim ends., Arrange holly leaf cardboard cutouts on cake roll; sprinkle with confectioners' sugar. Carefully remove cutouts; top with Red Hots for berries.

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper; set aside., In a large 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 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° 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.

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the egg whites and cream of tartar with a mixer on medium speed until soft peaks form, 3 minutes. Gradually beat in 1/4 cup granulated sugar. Increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
• Whisk the egg yolks with the remaining 1/2 cup granulated sugar, the oil, milk, vanilla and espresso powder in a large bowl. Sift the flour, cocoa powder, baking powder and salt into a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg whites into the batter with a rubber spatula, then gently fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, 10 to 12 minutes. Let cool 5 minutes.
• Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the cake with cocoa powder. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
• Meanwhile, make the filling: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, 2 minutes. Add 1 1/2 cups marshmallow cream and the vanilla; increase the speed to medium high and beat until fluffy, 2 minutes. Reduce the speed to low. Beat in the confectioners' sugar, then the milk, then increase the speed to medium and beat until thick and spreadable.
• Gently unroll the cake. Spread the filling over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife, then transfer to a rack set on a baking sheet.
• Make the glaze: Microwave the chocolate with the heavy cream in a microwave-safe bowl, stirring every 30 seconds, until smooth. Pour over the cake; spread to coat. Transfer to a platter and refrigerate 15 minutes.
• Microwave the remaining 1/4 cup marshmallow cream in a microwave-safe bowl, stirring every 5 seconds, until loose. Drizzle over the cake.

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.

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
• Add the sugar, oil, and vanilla. Whisk again until incorporated.
• Add the flour, cocoa powder, baking powder, and salt.
• Mix with a spatula until combined.
• Pour the batter onto the baking sheet.
• Bake for 12 minutes until the cake is set.
• Lay out a kitchen towel and sprinkle with cocoa powder.
• Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Place in the refrigerator for 1 hour to cool.
• Place the cake on the counter and unroll.
• Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
• Smooth each line of ice cream out, being careful not to mix the flavors.
• Tightly roll the cake back up, this time without the towel.
• Freeze the cake for at least 3 hours, or overnight.
• Place the chocolate chips in a medium bowl.
• Pour the hot cream over the chocolate and stir until melted and smooth.
• Place the cake on a rack set over a baking sheet.
• Pour the ganache over the cake in an even layer.
• Place cake in the freezer for 30 minutes, or until the ganache is set.
• Enjoy!