Recently we had a family cook out and my family being quite large, I have to make twice as much dessert. Which I actually like a lot because I can try two new desserts at once! Well I've make cream-filled cake rolls before, but never ice cream-filled ones. So this last family supper I decided to try out the ice cream. Needing two cake rolls I tried a chocolate one and a vanilla one. Both were very good, though it would be nice to find a different way to make the cake part as these ones were kinda dry.... Well, here they are.
Chocolate Ice Cream Cake Roll
4 eggs, separated
3/4 cup sugar
1 tsp. vanilla
3/4 cup cake flour
1/4 cup baking cocoa
3/4 tsp. baking powder
1/4 tsp. salt
3 cups ice cream softened
Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes.
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour the paper
Set aside.
In a mixing bowl, beat egg yolks on high for 3 minutes or until lemon-colored.
Gradually add sugar and vanilla, beating until thick and pale yellow.
Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture.
Beat on low until well mixed (batter will be very thick).
Beat egg whites and salt on high speed until soft peaks form.
Fold a fourth of egg whites into the batter, then fold in remaining whites.
Spread batter evenly into prepared pan.
Bake at 350 degrees for 15 minutes or until cake springs back when lighhtly touched.
Turn cake onto a kitchen towel dusted with powdered sugar.
Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side.
Cool completely on a wire rack.
Unroll cake; spread with ice cream to within 1 inch of edge.
Roll up again. Cover with plastic wrap and freeze until serving.
Yield: 10 servings
Chococlate Sauce
2 squares (1 oz. each) unsweetened baking chocolate
1/4 cup butter, cubed
2/3 cup evaporated milk, heated to 160 degrees
1 cup sugar
In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth.
Gradually add the warm milk and sugar; stir constantly for 5 minutes
r until sugar is completely dissolved. Serve with cake.
Yield: 1-1/2 cups
Vanilla Ice Cream Cake Roll
4 eggs
3/4 cup sugar
1 tsp. vanilla
3/4 cup all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 gallon any flavor of ice cream
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper.
Grease and flour the paper and set aside.
In a large bowl, beat eggs for 3 minutes.
Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored.
Beat in vanilla. Combine dry ingredients; fold into egg mixture.
Spread batter evenly into prepared pam.
Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched.
Cool for 5 minutes. Invert onto a kitchen towel dusted with powdered sugar.
Gently peel off waxed paper.
Roll up cake in the towel jelly-roll style, starting with a short side.
Cool completely on a wire rack.
Spread cooled cake with ice cream; roll up again. Freeze until firm.
*When I made this cake, I filled it with strawberry ice cream
and served with a strawberry sauce. It was very good.
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