Description
A delightful dessert that combines rich cocoa sponge cake with your favorite ice cream, rolled into a show-stopping treat perfect for any gathering.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar or unsweetened cocoa powder for dusting
- 1/2 gallon ice cream (any flavor, in a rectangular container)
Instructions
- Preheat your oven to 375°F and coat a 10 x 15-inch baking pan with baking spray. Line with parchment paper and spray again.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a larger bowl, beat the eggs until thickened and light-colored, then gradually add the sugar, beating until fluffy.
- Add the water and vanilla extract to the egg mixture and blend until combined.
- Gently fold the dry ingredients into the wet mixture until smooth.
- Pour the batter into the prepared pan and bake for 12 to 15 minutes, or until a skewer comes out clean.
- Loosen the cake from the edges and sprinkle powdered sugar or cocoa over the top. Invert the cake onto a cooling rack, peeling off the paper carefully.
- Starting from one end, roll the warm cake with the kitchen towel inside. Cool completely.
- Once cool, unroll the cake and layer slices of ice cream on top. Re-roll the cake tightly, wrap in plastic wrap, and freeze for 4 hours or overnight.
Notes
To enhance your ice cream cake roll, use high-quality ingredients and consider experimenting with flavor combinations for the cake and ice cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: ice cream, cake roll, dessert, chocolate, festive dessert