"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ice Cream Cake Roll Recipe

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This recipe for Ice Cream Cake Roll, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Thursday, June 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. flour
1/3 c. cocoa powder
1 tsp. baking powder
pinch of salt
4 eggs
3/4 c. granulated sugar
2 tsp. vanilla
2 T. confectioners sugar
3 c. mint chip ice cream, softened
chocolate syrup for serving

Directions:
Directions:
Heat oven to 350F. Coat a 15x10x1 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 electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla.

Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 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. Re-roll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes, baking 12 minutes, freeze 4 hours
Personal Notes:
Personal Notes:
Pat served this, it was good. I think she used chocolate chip ice cream.

 

 

 

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