Ice-Cream Cake Roll

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IngredientsIce-Cream Cake Roll

  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt
  • 4 eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons confectioners’ sugar
  • 3 cups of your favorite ice cream i.e.; vanilla New York cherry, peppermint chip, softened

Directions

  1. Heat oven to 350 degrees F. Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with parchment paper. Spray paper.
  2. 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.
  3. Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 degrees F for 12 minutes or until cake springs back when lightly touched.
  4. Dust a clean kitchen towel with 2 tablespoons confectioners’ sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
  5. Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel.  Use remaining confectioners’ sugar to dust rolled cake.
  6. Wrap in plastic wrap or aluminum foil. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving.

To serve, carefully remove wrapping and cut into slices.

We used a non-stick jelly roll pan by Chicago Metallic Click Here

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