Ice Cream Cake Roll

Name: Ice Cream Cake Roll
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters baking cocoa; 1 teaspoons baking powder; 59 milliliters butter; 177 milliliters cake flour; 4 eggs, separated; 158 milliliters evaporated milk, heated to 160° to 170°; 710 milliliters ice cream, softened; 0 teaspoons salt; 237 milliliters sugar; 57 grams unsweetened chocolate; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Ice Cream Cake Roll a try. This recipe serves 10. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 317 calories, 7g of protein, and 15g of fat. If you have evaporated milk, vanillan extract, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 55 minutes. It will be a hit at your Summer event.

Instructions

Let eggs 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 paper; set aside.

Ingredients you will need

All Purpose Flour

Egg

Equipment you will use

Baking Pan

In a large bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow.

Ingredients you will need

Egg Yolk

Vanilla

Lemon

Sugar

Equipment you will use

Bowl

Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick).

Ingredients you will need

Baking Powder

Egg Yolk

Cocoa Powder

All Purpose Flour

In another large bowl and with clean beaters, 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.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Bowl

Spread batter evenly in prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake at 350° for 15 minutes or until cake springs back when lightly touched. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper.

Ingredients you will need

Powdered Sugar

Equipment you will use

Kitchen Towels

Oven

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Ingredients you will need

Jelly

Roll

Equipment you will use

Wire Rack

Unroll cake; spread with ice cream to within 1 in. of edges.

Ingredients you will need

Ice Cream

Spread

Roll up again. Cover with plastic wrap and freeze until serving.

Ingredients you will need

Roll

Wrap

Equipment you will use

Plastic Wrap

In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved.

Ingredients you will need

Chocolate

Butter

Sugar

Milk

Equipment you will use

Sauce Pan

Serve with cake.

Equipment

Ingredients

Servings:

59milliliters

baking cocoa 1teaspoons

baking powder 59milliliters

butter 177milliliters

cake flour 4

eggs, separated 158milliliters

evaporated milk, heated to 160° to 170°710milliliters

ice cream, softened 0teaspoons

salt 237milliliters

sugar 57grams

unsweetened chocolate 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "