"Roll, roll, roll your cake, gently....to create a perfect wrap for ice creams, puddings, berries and cream. In fact, this is something of a family size ice cream wrap! Once you've mastered the trick of rolling and not freaking out at a crack or two, this is an easy dessert that is yet unique enough to dazzle your guests. "Mother knows best" and filled her cake with ice cream, sauced with hot fudge and crowned with sweetened whipped cream. I have added peppermint extract and chips for a festive crunch. A chocolate cake roll filled with vanilla cream is the base of the luscious and truly spectacular French gateau, Buche de Noel which I make every Christmas. Based on the jelly roll that was popular in my mother's mother's day, progressive and savvy cooks have since improved it, though jelly might still woo an appetite or two! Berries, bananas and cream in a vanilla rolled cake is a spring themed variation.
Things I wish my mother told me:
-line rimmed cookie sheet with parchment paper and spray with cooking spray to ease the releasing of the cake from the pan
-place a rolling pin sprayed with cooking spray on the long edge of the cake and roll the cake and paper around it. Let sit 10 minutes or until ready to fill
-you may need to use cans or heavy pans to prop cake to stay in rolled position until it cools.
Ice Cream Cake Roll
3/4 cup flour 3 eggs
1/4 cup cocoa 1 cup sugar
1 ts. baking powder 3/4 cup water
1/4 tsp. salt 1 tsp. vanilla
- Heat oven to 375 degrees. Line a 15 x 10 inch rimmed cookie sheet with parchment paper sprayed with cooking spray.
- Stir together flour, cocoa, baking powder and salt, set aside.
- In small mixer bowl, beat eggs about 5 minutes until very thick and lemon colored. Pour eggs into large bowl and gradually beat in sugar. On low speed, blend in water and vanilla. Gradually add flour mixture, beating just until batter is smooth. Pour into prepared pan, spreading batter to edges.
- Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.
- Loosen cake from edges of pan, invert onto parchment paper or waxed paper, sprinkled liberally with powdered sugar. Carefully remove paper; trim off stiff edges of cake if necessary so cake edges are pliable.
- Let sit 10 minutes then roll cake and paper together from long end. Cool completely on wire rack.
For filling, set out 1/2 gallon of peppermint
ice cream, 15-20 minutes at room temperature. Spoon into large mixing bowl and stir until smooth. (Do not let ice cream melt, just soften). If peppermint ice cream is not available, soften 1/2 gallon vanilla ice cream until you are just barely able to stir it then stir in 1 tsp. peppermint extract, 1/2 cup crushed peppermint candies and red or green food coloring.
- Unroll cooled cake and spread the softened ice cream to within 1 inch of the edges. Beginning at one long edge, roll the cake up again with the ice cream inside, peeling back the parchment paper as you go.
- Place the filled cake, seam-side down on a cookie sheet with the paper covering the exposed surfaces and place immediately into the freezer. Freeze at least 8 hours of overnight.
- Cut cake into 1-2 inch slices and serve with hot fudge sauce. (You may also serve with whipped cream, chopped nuts, cherries, etc.)
Hot Fudge Sauce:
2 tab. butter, 2 squares unsweetened chocolate, 1 cup evaporated milk 3/4 cup sugar, 1 tsp. vanilla extract
-In medium saucepan, melt butter and chocolate over low heat.
-Stir in sugar then add evaporated milk. Cook and stir over medium-high heat until mixture is thickened and bubbly, about 5 - 8 minutes.
-Remove from heat and stir in vanilla. Serve warm for hot fudge or cool as chocolate sauce.