Preheat oven to 400°F. Spray 10 x 15 in. jelly roll pan with vegetable pan spray; line with parchment paper and spray again.
In small bowl, sift together flour and cocoa powder.
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.
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.
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.
Chocolate Ice Cream Roll Cake is rated
4.7 out of
Rated 3 out of
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
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
Recipe states: add cream of tartar and VANILLA and continue to beat until the whites are stiff but moist.