Ice Cream Cake Roll Recipes

Steps:

• Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
• Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
• Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
• Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
• Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch rimmed baking sheet with waxed paper. Spray the sides of the cookie sheet with nonstick cooking spray.
• Beat eggs with an electric mixer until foamy. Add sugar, baking mix, cocoa, vanilla, and salt; mix well. Pour batter into the prepared cookie sheet, pressing down with a spatula to remove bubbles and even out.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Do not overbake or it will be difficult to roll.
• While the cake is baking, lay a large dish towel on the countertop. Sprinkle the entire surface of the towel generously with powdered sugar, and rub the sugar into the towel; repeat once more.
• Cool the cake in the pan for 2 minutes, then run a table knife around the edges to loosen. Invert carefully onto the sugared towel and remove the waxed paper. Sprinkle the top of the cake generously with powdered sugar and rub it into the cake; repeat once more.
• Roll the cake, starting with the shorter side and using the towel to help. Cool slightly, about 10 minutes.
• Meanwhile, remove ice cream from the freezer and allow it to soften slightly. Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until creamy and spreadable.
• Unroll the cake and spread ice cream on it with a spatula or your hands, if necessary. Roll the cake back up and wrap in the towel. Freeze for 3 hours.
• Remove the cake from the freezer and pull off the towel. Neaten the edges of the cake by cutting a thin slice off each end. Place the cake on a plate and frost with the fudge topping. Return to the freezer until ready to serve.

Steps:

• Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
• In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
• Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks and 1/2 cup sugar on high speed for 5 minutes or until thick and lemon-colored. Sift the flour, cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Stir a third of the whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack., Unroll cake; spread jam to within 1/2 in. of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing. May be frozen for up to 2 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping.

Steps:

• Preheat oven to 350°F.
• Line a 15x10-inch jelly roll pan with waxed paper.
• Grease and flour lined pan; tap out excess flour.
• Combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt; mix well.
• In a separate bowl, using an electric mixer set on medium speed, beat yolks and 1/4 cup sugar until fluffy.
• In a small bowl, and using clean beaters, beat egg whites until foamy.
• Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
• Fold 1/3 of the beaten egg whites into the yolk mixture.
• Alternately fold in remaining whites and flour mixture.
• Pour batter into prepared pan, smoothing top.
• Bake until a toothpick inserted in the middle comes out lean, about 15 minutes.
• Dust a clean cloth with remaining sugar.
• Turn cake out onto the prepared cloth.
• Remove waxed paper.
• Trim the cakes edges.
• Starting with the long side, tightly roll up the cake with the cloth.
• Transfer cake, seam side down to a wire rack to cool.
• Unroll cake and remove cloth.
• Spread softened ice cream over cake to within 1/2 inch of the edges.
• Re-roll cake.
• Wrap cake well and freeze seam side down until firm.
• Dust with powdered sugar before slicing and serving.
• Variations: 1 8 oz container of whipped topping instead of ice cream.
• Add fresh fruit or chocolate chips to whipped topping before adding it to the cake.
• Add cooled melted chocolate and instant coffee granules to the whipped topping before adding to the cake.
• Serve sliced cake in a puddle of chocolate sauce.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks, baking powder and salt until slightly thickened. Stir in extracts. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert 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 ice cream evenly over the cake to within 1 in. of edges. Roll up again. Cover and freeze until firm., For frosting, in a large bowl, combine confectioners' sugar and cocoa; beat in the milk, butter and vanilla until smooth. Spread over cake roll. Cut into slices. Freeze leftovers., ,

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
• Add the sugar, oil, and vanilla. Whisk again until incorporated.
• Add the flour, cocoa powder, baking powder, and salt.
• Mix with a spatula until combined.
• Pour the batter onto the baking sheet.
• Bake for 12 minutes until the cake is set.
• Lay out a kitchen towel and sprinkle with cocoa powder.
• Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Place in the refrigerator for 1 hour to cool.
• Place the cake on the counter and unroll.
• Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
• Smooth each line of ice cream out, being careful not to mix the flavors.
• Tightly roll the cake back up, this time without the towel.
• Freeze the cake for at least 3 hours, or overnight.
• Place the chocolate chips in a medium bowl.
• Pour the hot cream over the chocolate and stir until melted and smooth.
• Place the cake on a rack set over a baking sheet.
• Pour the ganache over the cake in an even layer.
• Place cake in the freezer for 30 minutes, or until the ganache is set.
• Enjoy!