Directions: |
Directions:Use a jellyroll pan or cookie sheet with sides. Line with aluminum foil and spray with non-stick spray. Sift a layer of powdered sugar over a clean dish towel, covering the whole cloth. Preheat oven to 375º.
Stir together the dry ingredients and set aside. In a small mixing bowl, beat eggs about 5 minutes until very thick and lemon colored.
Pour the eggs into a large mixing bowl and gradually beat in the sugar. Now blend in water and vanilla on a low speed. Next, slowly add the dry ingredients and beat just until the batter is smooth and pour into the pan. Be sure to spread to the corners.
Bake 10-15 minutes or until a toothpick comes out clean when inserted into cake. Remove from heat, loosen edges from the foil and flip onto the towel you have prepared. Gently remove the foil and set aside. While the cake is hot, roll the cake and towel from the narrow end. Allow it to cool in a rack.
When the cake is cool, gently unroll. If using Neapolitan, slice the ice cream in a way that allows all three flavors to be in each slice. Each slice of ice cream should be 1/2 to 3/4 inch thick. Place the slices of ice cream on the cake so the short end of the slice is lined up on the short end of the cake. The width of the cake is about 2 1/2 slices of ice cream. I fill the narrowest end first, rolling my way along. It usually uses most of the carton of ice cream. Then, cover with aluminum foil and place in the freezer.
Sometimes I frost with chocolate frosting if using an ice cream flavor such as Reeses, but it is good without. |
This recipe for Chocolate Ice Cream Roll Cake is from