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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chocolate Ice Cream Cake Roll Recipe

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This recipe for Chocolate Ice Cream Cake Roll is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
⅓ cup cake flour
⅓ cup unsweetened cocoa powder
2 T cornstarch
½ tsp. baking soda
1/2 tsp. baking powder
⅓ tsp. salt
4 large eggs, separated
1 cup granulated sugar, divided

Filling:
½ gallon of your favorite ice cream
Directions:
Directions:
Preheat oven to 350ºF. Line a 15x10-inch jelly-roll pan with waxed paper. Grease and flour the pan and tap out excess.

In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and ¼ cup sugar until fluffy.

In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add ½ cup sugar, beating until stiff, but not dry, peaks form.

Fold ⅓ beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter into pan; smooth top. Bake until a toothpick inserted comes out clean, about 15 minutes.

Immediately loosen cake from waxed paper to prevent sticking. Then roll into cake roll and unroll. Place in freezer until partially frozen.

Use spade to sliver about 1" thick slabs of ice cream onto cake evenly. Roll cake into log. Tuck extra ice cream into ends. Put into freezer until frozen.

Slice to serve.
Number Of Servings:
Number Of Servings:
8-12

 

 

 

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