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Rolled Chocolate Ice Cream Cake

sweet.chef's picture
Ingredients
  All purpose flour 1⁄2 Cup (8 tbs)
  Cocoa 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 4 , separated
  Sugar 3⁄4 Cup (12 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Vanilla ice cream 1 Quart, softened
  Chocolate frosting 1 Cup (16 tbs)
  Chopped dry roasted pistachios 1 Cup (16 tbs)
  Whole dry roasted pistachios 1 Cup (16 tbs), roasted
Directions

Grease a 15- x 10- x 1-inch jellyroll pan.
Line with wax paper; grease again.
Sift first 4 ingredients together; set aside.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
Gradually add sugar, beating until soft peaks form; set aside.
Beat egg yolks until thick and lemon colored; stir in flavorings.
Fold yolk mixture into egg white mixture; then gently fold in flour mixture.
Spread evenly in prepared pan.
Bake at 350° for 12 minutes.
When cake is done, immediately loosen from sides of pan and turn out onto a damp towel.
Peel off wax paper.
Starting at wide end, roll up cake and towel together; cool 30 minutes on wire rack, seam side down.
Unroll cake; remove towel.
Spread ice cream over cake.
Gently roll cake back up; place on a large baking sheet, seam side down.
Freeze until ice cream is firm.
Frost cake with chocolate frosting; freeze until serving time.
Sprinkle with pistachios.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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