Ice Cream Lemon Cake
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Canned frozen lemonade||6 Ounce|
|Confectioners sugar||1 Tablespoon, sifted|
|Vanilla ice cream||2 Pint|
|Whipping cream||1 Cup (16 tbs)|
Sift flour, baking powder and salt together.
Beat egg yolks until thick and lemon colored.
Add 1/2 cup sugar gradually, beating until thick.
Beat in 1/3 cup lemonade concentrate.
Add dry ingredients; stir carefully until blended.
Beat egg whites until frothy.
Add remaining sugar gradually; beat until egg whites are stiff and glossy.
Fold into batter.
Spread batter evenly into greased and waxed paper lined jelly roll pan.
Bake in 375-degree oven for about 12 minutes or until cake tests done.
Turn out onto towel dusted with confectioners' sugar.
Remove waxed paper; trim off edges lengthwise.
Roll cake up in towel; cool on rack.
Unroll cake; spread with ice cream.
Roll up as for jelly roll.
Place in freezer to harden.
Combine whipping cream and remaining lemonade concentrate; beat until cream forms soft peaks.
Spread over ice cream roll.
Store in freezer for at least 1 hour before serving.