This image brings back memories of an Ice Cream Roll we used to buy as kids. In a rectangular box in the freezer section. Anyone remember this?
On a rainy day this summer, I got a little nostalgic and decided to make this for the family. Well my son and daughter declared they were going to help. I was impressed with how far my 10 year old was able to go with this.
I remember making a Jelly Roll cake once before when I was single and don’t remember it coming out this well so I was thrilled. Don’t be intimated by the steps it is a super easy and really endless in terms of flavor variations. Have fun with it!
The Batter is super easy just be sure you have the correct Jelly Roll Pan. This will make or break your recipe. I do believe we were off by 1/2 to 1 inch on each direction but it still worked. I also used parchment paper on the bottom of the pan to help with the ease of getting it out.
Hurdle 1: getting it out of the pan and onto the prepared dishtowel. Please have a clean dishtowel available before you start this recipe!! Carefully rolled out
While still warm you need to make the first roll in the towel. The kids were a little confused by this. To save from doing the next steps too soon, we left the house for the library and to the grocery to pick out our ice cream, which gave the cake ample time to cool appropriately.
Ice Cream Ice Cream, oh how we love some ice cream in the summer. Betty Crocker suggested 2 cups of ice cream but once we did that we knew we needed more. We used closer to 4 cups and were plenty satisfied. Allow the ice cream to sit out and soften but not too far before trying this step.
I rolled the entire cake in saran wrap and placed it into the freezer for a few hours. It was mushy the first night because we did not allow the ice cream to freeze again. But the second night for sure. The cake is not too sweet and the really low fat on it’s own. We also jazzed it up slightly by adding a little hot fudge sauce on the plates!
We chose low fat vanilla but we are already coming up with our next combo.
What a great make ahead dessert for company and why not celebrate the end of summer this Labor day with a good old fashion Ice Cream Roll. What are your favorite flavor combos?
For an easier Ice Cream cake check out this post.
1/3 Cup all-purpose flour
1/4 Cup Unsweetened Cocoa Powder
1/2 teaspoon vanilla
1/3 cup granulated sugar
1/2 cup granulated sugar
Sifted powdered sugar
1/4 tsp baking soda
4 cups Ice cream flavor choices endless
Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 15x10x1-inch pan; set pan aside. Add 1/4 cup unsweetened cocoa powder and 1/4 teaspoon baking soda to flour. mix and set aside.
2. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
3. Thoroughly wash the beaters. In another bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
4. Bake in a 375 degree F oven for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake into a spiral starting from one of the cakes short sides. Cool on a wire rack. Unroll cake; remove towel. Roll up cake. Makes 10 servings.
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