Ingredientes para Ice Cream Cake Roll
- Cake Flour
- Unsweetened Cocoa Powder
- ½ cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Eggs
- ¾ cup granulated sugar (¼ cup + ½ cup)
- Powdered sugar, for dusting
- 2 cups softened ice cream (or 1 8oz container of whipped topping)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ice Cream Cake Roll? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Ice Cream Cake Roll
- Preheat oven to 350°F (175°C).
- Line a 15x10-inch jelly roll pan with parchment paper.
- Grease and flour the parchment-lined pan; tap out excess flour.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ cup cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a large bowl, using an electric mixer on medium speed, beat 4 large egg yolks and ¼ cup granulated sugar until light and fluffy.
- In a clean bowl, using clean beaters, beat 4 large egg whites until foamy.
- Gradually add ½ cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold one-third of the beaten egg whites into the yolk mixture.
- Alternately fold in the remaining egg whites and the dry flour mixture until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, dust a clean kitchen towel generously with powdered sugar.
- Once baked, immediately invert the cake onto the sugared towel; carefully peel off the parchment paper.
- Trim the edges of the cake.
- Starting from the long side, tightly roll the cake up with the towel.
- Transfer the rolled cake, seam-side down, to a wire rack to cool completely.
- Unroll the cake and remove the towel.
- Spread 2 cups of softened ice cream (or whipped topping) evenly over the cake, leaving ½ inch border.
- Reroll the cake tightly.
- Wrap the cake well in plastic wrap and freeze seam-side down until firm (at least 4 hours or overnight).
- Dust with powdered sugar before slicing and serving. Serve with optional chocolate sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
99g
Fat
12g
Carbs
10g
