Wednesday, 21 July 2010
Ice Cream Cake Roll
With the weather heating up every day. I thought it would be nice to post one of our family favorites the Ice Cream Cake Roll. I change the ice cream flavor all the time just to make it different. We love it in our home and I hope that you will too!!
Chocolate Ice Cream Cake Roll recipe
1 cup granulated sugar
3/4 cup cake flour
1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 quart vanilla ice cream
Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour, cocoa, baking powder, and salt together. Add egg mixture, beating slowly. Flavor with vanilla extract.
Line greased 15 x 10 x 1-inch jellyroll pan with wax paper and grease again. Pour in the batter, spread smooth, and bake at 425 degrees F for 12 to 15 minutes.
Turn out on a towel sprinkle with confectioners' sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool.
Unroll and spread with vanilla ice cream, softened enough to spread. Roll up quickly, wrap in foil and keep in freezer until ready to serve. Slice and serve.