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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:  
Pat Hyland
Added: Sunday, July 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
3/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
powdered sugar
3 c. softened ice cream


Directions:
Directions:
Heat oven to 375. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper; grease generously. Beat eggs in small mixer bowl on high speed until very thick and lemon colored, about 5 min. Pour eggs into large mixer bowl. Beat in granulated sugar gradually. Beat in water & vanilla on low speed. Add flour, baking powder & salt gradually, beating just until batter is smooth. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 12 to 15 min. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar. Carefully remove foil. Trim off stiff edges if necessary.
While hot, carefully roll cake & towel from narrow end. Cool on wire rack at least 30 min. Unroll cake; remove towel. Spread softened ice cream to within 1 in. of edges. Roll up; sprinkle with powdered sugar or frost with frosting of your choice. Wrap in foil. Freeze at least 4 hrs. before serving.
Let stand at room temperature 20 min. before serving.

Personal Notes:
Personal Notes:
To make chocolate cake roll, beat in 1/4 c. cocoa with flour.
You can use different flavors of ice cream to suit occasion.

 

 

 

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