Ice Cream Roll Cake
A long-loved family recipe, this is the cake I make for my own kids for every birthday. And the best part - you can use any ice cream or sorbet flavors you like!
Ingredients
- 4 large eggs at room temperature
- 1/2 cup sugar
- 1/4 tsp vanilla extract
- 1/2 cup all purpose flour
- 2 Tbsp unsalted butter melted
- 2 quarts ice cream or sorbet flavors of your choice. Or use 1 quart of ice cream or sorbet and 1/4-1/3 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. Prepare the baking sheet. Dab it with butter in several places, then line the sheet with parchment paper. Set a pot with a small amount of water (about 1-2 inches) on the stove to bring to a boil.
- Separate one of the eggs, discarding the egg white and putting the yolk into a heat-safe mixing bowl (or the bowl from your stand mixer). Add the other three eggs, sugar, and vanilla and then set the bowl over the boiling water in the pot for a few seconds to allow it to become lukewarm.
- Remove the bowl from the heat and, using either a hand mixer or a standing mixer, beat on a medium to high speed for 5-6 minutes, or until the mixture has tripled in volume and ribbons form.
- Using a wide spatula, fold the flour in with one hand as you sift the flour in with the other hand (or if your sifter works better with two hands, sift half of the flour, fold in, and repeat).
- Fold in the melted butter.
- Pour the batter into the prepared pan, gently spreading it out to the edges of the pan with the spatula.
- Bake for 11-13 minutes, until it is just turning golden at the edges of the pan.
- Remove the cake from the oven and let it sit for 5 minutes.
- Place another piece of parchment paper on top of the cake and turn it upside down on top of the new parchment paper. Then, carefully remove the paper that covered the bottom of the cake and place it loosely back on top. Let the cake cool until barely warm (about 3-5 minutes).
- Once the bake is barely warm, gently, but tightly roll the cake lengthwise (so it will be a long, narrow roll at this point). Fold the ends of the paper in to enclose the cake and refrigerate until you are ready to assemble the cake.
- To assemble the cake, take the ice cream out of the freezer to soften. When it is spreadable, gently unroll the cake and remove the parchment paper on top. Spread the ice cream or sorbet flavor that you want on the inside of the cake in an even layer. Then gently roll the cake, removing the bottom piece of parchment paper as you go. Move the rolled cake to your serving platter and cover the outside with your second flavor of ice cream or sorbet, if you are using. If you are using powdered sugar, stop here for now. Return the ice cream roll cake to the freezer, covered lightly in plastic wrap if it will be waiting for more than an hour, until ready to serve. If you are topping it with powdered sugar, use your sifter to evenly sprinkle the powdered sugar on top right before serving.
Nutrition
Calories: 415kcalCarbohydrates: 50gProtein: 8gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 129mgSodium: 147mgPotassium: 341mgFiber: 1gSugar: 42gVitamin A: 802IUVitamin C: 1mgCalcium: 212mgIron: 1mg
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