Description
A nostalgic and customizable ice cream cake roll that combines soft sponge cake with your favorite frozen filling, perfect for any celebration or weeknight treat.
Ingredients
Scale
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar (for dusting)
- 1.5 quarts of ice cream (flavor of choice)
- Plastic wrap and foil for freezing
Instructions
- Preheat oven to 375°F (190°C). Line a jelly roll pan (15×10-inch) with parchment paper and lightly grease it.
- In a large bowl, beat eggs for 5 minutes or until thick and lemon-colored. Gradually add sugar and vanilla, beating well.
- In another bowl, combine flour, baking powder, and salt. Gradually fold into egg mixture.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes or until cake springs back when lightly touched.
- Dust a clean towel with powdered sugar. Turn cake onto towel and remove parchment paper. Roll up cake and towel together, starting from the short side. Cool completely.
- Unroll the cake carefully. Spread softened ice cream evenly over the cake, leaving a small border around the edges.
- Re-roll the cake (without the towel) and wrap tightly in plastic wrap, then in foil. Freeze for at least 6 hours or overnight.
- Before serving, let sit at room temperature for 10 minutes. Slice with a warm knife for clean cuts.
Notes
Get creative with flavors! Try mango or raspberry in summer, or mocha and fudge in winter. If cracks appear, cover with ganache or whipped cream for a polished look.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Keywords: ice cream cake roll, dessert, sponge cake, frozen dessert, party dessert