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Ice Cream Cake Roll
SUBMITTED BY:
Kathy Scott
"'The cake roll can be made and filled ahead of time, then thawed once company comes,' says field editor Kathy Scott of Hemingford, Nebraska. 'You can use whatever ice cream flavor you have on hand.'"
RECIPE RATING:
Read Reviews
(17)
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PREP TIME
30 Min
COOK TIME
15 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
4 eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup cake flour
1/4 cup baking cocoa
3/4 teaspoon baking powder
1/4 teaspoon salt
3 cups ice cream, softened
CHOCOLATE SAUCE:
2 (1 ounce) squares unsweetened baking chocolate
1/4 cup butter
2/3 cup evaporated milk, heated to 160 degrees F
1 cup sugar
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DIRECTIONS
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.
In a large mixing bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow. Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick).
In another large mixing 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.
Spread batter evenly in prepared pan. Bake at 350 degrees F 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. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Unroll cake; spread with ice cream to within 1 in. of edges. Roll up again. Cover with plastic wrap and freeze until serving.
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. Serve with cake.
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REVIEWS
Reviewed on Mar. 14, 2007 by
BUSY GAL
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BUSY GAL
Mar. 14, 2007
Great dessert! When I was making the batter it was so thick, I didn't think that it was going to come out good at all, but I continued following the recipe and it came out perfect! I used jamoca almond fudge ice cream, and I was told that it was "better than Baskin Robbin's roll cake!!!" I did't make the fudge sauce, though. I just picked up a jar of hot fudge ice cream topping and drizzled it over each slice. Next time I'll make two since it was so easy and I got such great compliments on it. It's a new family favorite.
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8 users found this review helpful
Great dessert! When I was making the batter it was so thick, I didn't think that it was going...
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Reviewed on Jun. 17, 2007 by Justus&Dane's Mom
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Justus&Dane's Mom
Jun. 17, 2007
Yum! This was a big hit with the family! I did find that 15 min was too long, my cake probably baked in 10 min, so watch it close. I was worried about the cake as the batter had a very wierd texture, but it turned out just fine. I made the chocolate sauce, easy and delicious and it makes a lot. I thought it was much better then store bought chocolate sauce. And yes, the cake is low fat, so if you are watching fat intake, use low fat frozen yogurt in place of ice cream and you'll have a delicous treat...I bet some fresh strawberries or bananas would be wonderful on top.
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6 users found this review helpful
Yum! This was a big hit with the family! I did find that 15 min was too long, my cake...
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Reviewed on Sep. 17, 2007 by
alice
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alice
Sep. 17, 2007
A great recipe. I baked my roll for only 10 minutes and it came out perfect. Each oven is different, so watch carefully. No cracks at all. Will be making this again. Used ice cream topping.
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3 users found this review helpful
A great recipe. I baked my roll for only 10 minutes and it came out perfect. Each oven is...
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Reviewed on Feb. 15, 2008 by
Sarahtea
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Sarahtea
Feb. 15, 2008
This was my first time to brave the challenge of making a roll cake. I am pleased with the results. I tried my favorite ice cream (Breyer's Vanilla), but it gets a weird texture when soft, so it did not spread well. Remember to use a towel that is completely smooth for rolling the cake in. Also, continue mixing until the egg whites are completely combined with the chocolate even though the texture is weird along the way. (I had to "chop" at the chocolate with a spoon to mix in the first quarter of the egg whites.)
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2 users found this review helpful
This was my first time to brave the challenge of making a roll cake. I am pleased with the...
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Reviewed on Nov. 16, 2007 by ladyofshallot
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ladyofshallot
Nov. 16, 2007
Quite good and easy to work with.
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2 users found this review helpful
Quite good and easy to work with.
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Reviewed on Jul. 17, 2007 by
Paula
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Paula
Jul. 17, 2007
This recipes worked out well and I'm happy to say it didn't fall apart when I filled it with vanilla ice cream. I served it to a group of girls who kept saying the cake tasted like cocoa. I found the cake to be "toothsome." The chocolate sauce was delightful!
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2 users found this review helpful
This recipes worked out well and I'm happy to say it didn't fall apart when I filled it with...
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Reviewed on Jul. 9, 2007 by
Jessie
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Jessie
Jul. 9, 2007
Sadly, I experienced issues rolling my cake (it broke) but I'm going to try again. The cake itself was good, just in multiple pieces. I looooooved the chocolate sauce. It was way better than plain ol' chocolate syrup.
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2 users found this review helpful
Sadly, I experienced issues rolling my cake (it broke) but I'm going to try again. The cake...
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Reviewed on Nov. 25, 2007 by
JILL M.
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JILL M.
Nov. 25, 2007
This was a nice treat. I made it for my daughter's birthday. I filled it with home-made ice cream. I didn't make the chocolate sauce but used hot fudge sauce instead.
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1 user found this review helpful
This was a nice treat. I made it for my daughter's birthday. I filled it with home-made ice...
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Reviewed on Oct. 25, 2007 by PATTY
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PATTY
Oct. 25, 2007
This recipe was pretty good. My kids loved the sauce more than anything. I will probably make it again.
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1 user found this review helpful
This recipe was pretty good. My kids loved the sauce more than anything. I will probably...
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Reviewed on Jul. 28, 2008 by Valerie
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Valerie
Jul. 28, 2008
Hi all, mine is not so much a feedback since I haven't actually made the cake :P Being an inexperienced baker, I was actually wondering whether I could leave out the cocoa powder so that the roll would turn out white instead of brown? Any suggestions? I'm sorry i'm using this as a forum as I can't seem to find one on the website :P
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0 users found this review helpful