Ice Cream Cake Roll

Source: Family Circle Magazine

Ingredients

  • 4 eggs
  • 3/4 c. white sugar
  • 2 t. vanilla extract
  • 3/4 c. unbleached all-purpose white flour
  • 1/3 c. cocoa powder, sifted
  • 1 t. baking powder
  • pinch of salt
  • 2 Tbls. powdered sugar
  • 3 c. mint chip ice cream, softened
  • chocolate syrup, for serving

Cream Cheese Filling Option

  • 8 oz. low-fat cream cheese, softened
  • 1/4 c. butter, softened
  • 2 t. vanilla extract
  • 1 c. powdered sugar

Instructions

Heat oven to 350 degrees.

Lightly coat a 15x10x1-inch baking pan with cooking spray and line with wax paper; lightly coat wax paper with nonstick cooking spray and set aside.

Stir together flour, cocoa powder, baking powder and salt.

In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.

Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level.

Bake at 350 degrees F for 12 minutes or until cake springs back when lightly touched.

Dust a clean kitchen towel with powdered sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely (about 30 minutes).

Unroll; spread with softened ice cream (or cream cheese filling, recipe below) to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap.

Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving.

To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.

Cream Cheese Filling: In a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in powdered sugar until smooth.

Refrigerate if using cream cheese filling (see notes).

NOTE: If you would prefer not to use ice cream, a cream cheese filling can be substituted.