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Ice Cream Cake Roll

New.Wife's picture
  Egg yolk 4
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla 1⁄2 Teaspoon
  Egg white 4
  Sugar 1⁄2 Cup (8 tbs)
  Cake flour 3⁄4 Cup (12 tbs), sifted
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ice cream 1 Quart

Beat egg yolks till thick and lemon-colored; gradually beat in 1/4 cup sugar; add vanilla.
Beat egg whites till soft peaks form.
Gradually add 1/2 cup sugar and beat till stiff peaks form.
Fold yolks into whites.
Sift together flour, baking powder, and salt; fold into egg mixture.
Spread batter evenly in greased, waxed-paper-lined 15 1/2x10 1/2x1-inch jellyroll pan.
Bake at 375° about 12 minutes or till done.
Loosen sides, turn out on towel sprinkled with sifted confectioners' sugar.
Peel off paper.
Trim crusts.
Starting at narrow end, roll cake and towel together; cool on rack.
Unroll, remove towel.
Stir 1 quart of ice cream (his favorite flavor) just to soften; gently spread on cake.
Roll up.
Wrap in waxed paper; freeze.
Slice just before serving.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3454 Calories from Fat 1366

% Daily Value*

Total Fat 152 g233.1%

Saturated Fat 89.1 g445.7%

Trans Fat 0 g

Cholesterol 1264.6 mg421.5%

Sodium 1624.9 mg67.7%

Total Carbohydrates 465 g155%

Dietary Fiber 11.6 g46.5%

Sugars 344.4 g

Protein 71 g142%

Vitamin A 112.6% Vitamin C 14.3%

Calcium 172.5% Iron 12.9%

*Based on a 2000 Calorie diet


Ice Cream Cake Roll Recipe