Ice Cream Party Roll Recipes

ICE CREAM CAKE ROLL

Steps:

• Preheat oven to 350°F.
• Line a 15x10-inch jelly roll pan with waxed paper.
• Grease and flour lined pan; tap out excess flour.
• 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 yolks and 1/4 cup sugar until fluffy.
• In a small bowl, and using clean beaters, beat egg whites until foamy.
• Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
• Fold 1/3 of the beaten egg whites into the yolk mixture.
• Alternately fold in remaining whites and flour mixture.
• Pour batter into prepared pan, smoothing top.
• Bake until a toothpick inserted in the middle comes out lean, about 15 minutes.
• Dust a clean cloth with remaining sugar.
• Turn cake out onto the prepared cloth.
• Remove waxed paper.
• Trim the cakes edges.
• Starting with the long side, tightly roll up the cake with the cloth.
• Transfer cake, seam side down to a wire rack to cool.
• Unroll cake and remove cloth.
• Spread softened ice cream over cake to within 1/2 inch of the edges.
• Re-roll cake.
• Wrap cake well and freeze seam side down until firm.
• Dust with powdered sugar before slicing and serving.
• Variations: 1 8 oz container of whipped topping instead of ice cream.
• Add fresh fruit or chocolate chips to whipped topping before adding it to the cake.
• Add cooled melted chocolate and instant coffee granules to the whipped topping before adding to the cake.
• Serve sliced cake in a puddle of chocolate sauce.