Ice Cream Roll Cake
A versatile make ahead family recipe. This recipe can be chocolate, vanilla, or gluten free.
Equipment
- oven
Ingredients
- 6 egg whites
- 6 egg yolks
- 1/2 tsp cream of tartar
- 1 cup sugar
- 4 Tbsp cocoa
- 4 Tbsp sifted flour
- ¼ tsp salt
- 1 tsp vanilla
- 3.5 cups vanilla ice cream
- 1 cup confectioners sugar
Instructions
- Separate the eggs so you have 6 egg whites and 6 yolk.
- Place the egg whites into a bowl. Beat the egg whites until they begin to thicken. Add the 1/2 tsp. of cream of tartar to the the egg white mixture.
- Beat 1/2 cup sugar into the egg white mixture. Set this mixture aside.
- Beat the remaining egg yolks in another bowl until thick. Beat in 1/2 cup of sugar into the egg yolks.
- Sift together the cocoa, flour, and salt. Add this to the egg yolk mixture. Then stir in the vanilla.
- Carefully fold the egg yolk mixture in the egg white mixture. Carefully blend together with a spatula.
- Generously grease a jelly roll pan with pam or vegetable spray. Place some wax paper that is also greased or sprayed with vegetable spray in a 15.5 by 10.5 jelly roll pan. It's very important to make sure the jelly roll pan and wax paper lining the bottom of the pan be well greased!
- Place the mixture into the jelly roll pan. Bake 20-25 minutes in a 325° oven. Bake only until the surface springs back when touched lightly. Overbaking this cake will make it dry.
- After baking, turn the cake upside down on foil which has a generous amount of confectioners sugar. You will need to cut the edges free from the pan. Then, peel the wax paper off the cake.
- With the cake lying on the confectioners sugar piled on the foil, top with the ice cream immediately.
- While still warm, even out the ice cream and then begin to roll the cake up. You may need to add more confectioners sugar if it cracks slightly or starts sticking to the foil.
- Roll the cake up. Seal in foil with plenty of the sugar. Freeze. Keeps for months to pull out whenever company can enjoy.