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Chocolate Ice Cream Roll Cake


An ideal summertime indulgence, this chocolate-and-cream cake is easy to make when you follow our recipe and assembling instructions.
Makes: Cake serves 12.
Skill Level:

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Step 1

Preheat oven to 400°F. Spray 10 x 15 in. jelly roll pan with vegetable pan spray; line with parchment paper and spray again.

Step 2

In small bowl, sift together flour and cocoa powder.

Step 3

In large bowl, whisk egg yolks and 1/2 cup sugar with an electric mixer until thick and pale yellow, about 3 minutes. In large bowl, combine egg whites, 1/4 cup sugar and salt. Whisk on high speed with electric mixer until foamy; add cream of tartar and vanilla. Continue whisking until the whites are glossy and form stiff peaks, about 5 minutes. Carefully fold 1/3 beaten egg whites into yolk mixture until just combined. Gently fold in remaining egg whites and flour mixture until there are no streaks visible. Spread into prepared pan.

Step 4

Bake 10-12 minutes or until toothpick inserted in center comes out clean. Remove cake from oven and immediately turn onto clean kitchen towel; remove parchment paper. Roll cake up in the towel from the long side and let cool 1 minute. Unroll and let cool for 5 minutes. Re-roll in towel and let cool completely.

Step 5

To assemble, unroll cake and spread with ice cream. Re-roll and freeze until firm, at least 6 hours or overnight. Sprinkle with confectioners? sugar just before serving.

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Ingredients

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1/2 teaspoon Wilton Pure Vanilla Extract

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$7.99

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cake flour

1/4 cup cake flour

cocoa powder

1/4 cup cocoa powder

Eggs

4 Eggs (separated)

granulated sugar, divided

3/4 cup granulated sugar, divided

salt

1/8 teaspoon salt

cream of tartar

1/2 teaspoon cream of tartar

vanilla ice cream, softened, whipped icing or whipped cream

2 cups vanilla ice cream, softened, whipped icing or whipped cream

confectioners' sugar

confectioners' sugar

Tools

Products

10 x 15 in. Jelly Roll Pan

10 x 15 in. Jelly Roll Pan

How to Make an Ice Cream Roll Cake
Watch: How to Make an Ice Cream Roll Cake

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Chocolate Ice Cream Roll Cake is rated 4.7 out of 5 by 16.
Rated 3 out of 5 by from Cake fell apart. Can you tell me why my cake kept falling apart?When I unwraped it after it cooled it kept falling apart.
Date published: 2017-09-27
Rated 4 out of 5 by from i love this recipie have made it for years i don't have a jellyroll pan so in the past i used a cookie sheet with an edge around it and after baking i flip it onto a towl and roll it up. i sometimes use jam instead of frosting or icecream i traditionally do this at christmas time i make it into a yule log cake cutting a small section off of the end before frosting to make a branch and then frosting and decorating. they turn out great
Date published: 2013-01-30
Rated 5 out of 5 by from Recipe states: add cream of tartar and VANILLA and continue to beat until the whites are stiff but moist.
Date published: 2012-11-27
Rated 4 out of 5 by from Problem I found with recipe is that even though ingredients called for 1/2 tsp of vanilla, at no time during the instructions does it tell you to add the vanilla. Recipe needs to be adjusted for this.
Date published: 2011-06-28
Rated 5 out of 5 by from Did it for sunday afternoon and the family just loved it. Since i'm a big fan and lover of chocolate i replaced the vainilla Ice cream with cookies and cream Ice cream. My little 18 months old girl could not keep her hands and little mouth far from the cake. Not very difficult to make and next time it will be Dulce de Leche Ice cream.
Date published: 2011-05-16
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