Ingrédients pour Chocolate Ice Cream Cake Roll
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 4 large egg yolks
- Unsweetened Cocoa Powder
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar + 1/2 cup granulated sugar
- 4 large egg whites
- 2 cups softened vanilla ice cream
- Powdered sugar (for dusting)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate 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.
Comment préparer Chocolate Ice Cream Cake Roll
- Preheat oven to 375°F (190°C). Grease and lightly flour a 15x10-inch jelly roll pan. Set aside.
- In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1 teaspoon baking soda. Set aside.
- In a large bowl, beat 4 large egg yolks and 1 teaspoon vanilla extract with an electric mixer on high speed for 5 minutes, or until thick and pale yellow.
- Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost completely dissolved.
- Thoroughly wash and dry beaters.
- In a clean, dry bowl, beat 4 large egg whites on medium speed until soft peaks form.
- Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg yolk mixture into the egg white mixture until just combined.
- Gently fold the dry ingredients into the egg mixture until just combined. Do not overmix.
- Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched.
- Immediately loosen the edges of the cake and invert it onto a clean kitchen towel lightly dusted with powdered sugar.
- Carefully peel off the parchment paper. Starting from a short end, tightly roll the cake up with the towel.
- Cool completely on a wire rack. Once cooled, carefully unroll the cake and spread with 2 cups of softened vanilla ice cream.
- Roll the cake back up tightly. Wrap in plastic wrap and freeze for at least 2 hours before serving. Drizzle with chocolate syrup and/or raspberry sauce before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
91g
Fat
13g
Carbs
9g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Desserts Eggs Dairy Dinner Party Holiday Event Kid Friendly Vegetarian Cakes Frozen Desserts Chocolate Dietary Low Sodium Cake Fillings And Frostings Inexpensive Toddler Friendly Low In Something Brunch Taste Mood Sweet Presentation Served Cold
