ICE CREAM CAKE ROLL
"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."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings (1-1/2 cups sauce).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 380 calories, Fat 15g fat (9g saturated fat), Cholesterol 120mg cholesterol, Sodium 210mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
MARCIA'S ICE CREAM CAKE ROLL
A homemade ice cream roll cake that is easy and tasty! Use different flavors of ice cream to make it unique!
Provided by Holly N
Categories Cake Recipes
Time 3h45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch rimmed baking sheet with waxed paper. Spray the sides of the cookie sheet with nonstick cooking spray.
- Beat eggs with an electric mixer until foamy. Add sugar, baking mix, cocoa, vanilla, and salt; mix well. Pour batter into the prepared cookie sheet, pressing down with a spatula to remove bubbles and even out.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Do not overbake or it will be difficult to roll.
- While the cake is baking, lay a large dish towel on the countertop. Sprinkle the entire surface of the towel generously with powdered sugar, and rub the sugar into the towel; repeat once more.
- Cool the cake in the pan for 2 minutes, then run a table knife around the edges to loosen. Invert carefully onto the sugared towel and remove the waxed paper. Sprinkle the top of the cake generously with powdered sugar and rub it into the cake; repeat once more.
- Roll the cake, starting with the shorter side and using the towel to help. Cool slightly, about 10 minutes.
- Meanwhile, remove ice cream from the freezer and allow it to soften slightly. Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until creamy and spreadable.
- Unroll the cake and spread ice cream on it with a spatula or your hands, if necessary. Roll the cake back up and wrap in the towel. Freeze for 3 hours.
- Remove the cake from the freezer and pull off the towel. Neaten the edges of the cake by cutting a thin slice off each end. Place the cake on a plate and frost with the fudge topping. Return to the freezer until ready to serve.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 70.8 g, Cholesterol 111.9 mg, Fat 19 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 10.1 g, Sodium 421.7 mg, Sugar 54.8 g
NEAPOLITAN ICE CREAM CAKE ROLL RECIPE BY TASTY
Here's what you need: nonstick cooking spray, large eggs, granulated sugar, oil, vanilla extract, all-purpose flour, cocoa powder, baking powder, salt, chocolate ice cream, strawberry ice cream, vanilla ice cream, chocolate chips, heavy cream
Provided by Alix Traeger
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 797 calories, Carbohydrate 72 grams, Fat 56 grams, Fiber 4 grams, Protein 15 grams, Sugar 56 grams
MOCHA ICE CREAM CAKE ROLL
Homemade chocolate cake rolled together with coffee ice cream makes a dessert everyone will enjoy. This is a real treasure to keep frozen for unexpected company. -Agnes Ward, Stratford, ON
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin). , Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert cake onto a kitchen towel dusted with 2 teaspoons 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 cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Freeze until firm. Just before serving, dust with remaining confectioners' sugar. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 242 calories, Fat 7g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 141mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
ICE-CREAM CAKE ROLL
This was published in the feb 2009 issue of Family Circle. Try to use good quality ice cream, when I make this I usually use vanilla instead of mint. The freeze time is not included in the prep time; I've gotten away with only freezing for 2 hours.
Provided by Queen Dana
Categories Frozen Desserts
Time 32m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
- Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
- Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
- Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
- Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.
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