Ice Cream Cake Roll

Rotolo al Gelato

When I was a teenager I made ice cream roll cakes at least once a week. My parents almost never bought sweets, so we all devoured the homemade desserts my mom and I made. The freezer was always stocked with ice-cream, so I guess I was doing something right!

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I rediscovered my old recipe recently and found that I could make the cake lighter and airier than before (see tips below). Add premium ice cream and even a splash of your favourite liqueur (if you’re feeling grown up) and it’s a real treat.

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*Carla’s secret baking tip*: Tiny air bubbles in the mixing batter are a good sign–treat them with care! Using a rubber spatula, gently cut through the batter mixture to the bottom of the bowl and slide the spatula along the bottom and up the side, bringing some of the heavier mixture up and over with the spatula. Repeat the procedure until the flour is evenly distributed into the batter.

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Ice Cream Cake Roll

  • Servings: Approximately 6
  • Time: Approx 5 1/2hrs--including cake in freezer
  • Print

Ingredients

  • 1 cup flour
  • 1 tsp baking powder
  • 5 eggs
  • Pinch fine salt
  • 2/3 cup of granulated sugar
  • 1 tsp vanilla extract
  • 1/3 cup oil
  • 2 1/2 Tbsps icing sugar
  • 1 L ice-cream (approximately), left at room temperature until slightly softened about 30 minutes
  • extra ice-cream (optional) for serving on the final dessert

Instructions

  1. Preheat oven at 325F
  2. Line a 15 x 10 x 1-inch jelly-roll pan with parchment paper.
  3. In a small bowl sift the flour and combine with baking powder. Set aside.
  4. In the bowl of a stand mixer, beat the eggs with salt until light, about 2 minutes. Gradually beat in the sugar. Beat at medium to high speed for about 8 to 9 minutes, or until the mixture thickens,turns pale and triples in volume.
  5. Add the vanilla and oil, folding liquids just until combined.
  6. Gradually spoon flour mixture to the egg batter, fold with a large spoon or with rubber spatula  until all flour is added and batter is blended and light.
  7. Carefully pour the batter into the prepared pan, using a spatula to evenly spread. Bake in oven for about 12 to 15 minutes or until toothpick inserted in center comes out clean.
  8. Meanwhile, evenly sprinkle icing sugar on a clean towel. Using a knife loosen the edges of the cake; turn onto towel.
  9. Gently peel paper away and discard. Trim edges. While still warm, starting at short edge, roll up cake in towel, seam side down. Set aside to cool completely.
  10. When cool, unroll cake and spread with softened ice cream within about 1-inch of edges. Re-roll cake carefully around ice-cream, using a layer of foil lined with waxed paper to hold cake and ice-cream in place. Roll tightly and place cake in the freezer. Freeze for at least 4 hours before serving.
  11. Leave cake out for 20 to 30 minutes before serving. Slice into 2 – inch (or to taste) pieces of cake. I like to serve a slice of the cake with an extra scoop of ice cream over top.

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