Go Back

Ice Cream Party Roll Recipe

Course Dessert

Ingredients
  

  • 4 eggs, separated
  • 3/4 cup sugar, divided
  • 1/2 cup cake flour
  • 1/3 cup baking cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup strawberry or raspberry jam
  • 2 cups vanilla ice cream, softened
  • Confectioners' sugar
  • Hot fudge topping and whipped topping

Instructions
 

  • Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
  • Preheat oven to 375 degrees.
  • In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemonĀ­ colored. Gradually beat in 1/2 cup sugar. Sift the flour, cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
  • In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
  • Bake in preheated 375 oven for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack.
  • Unroll cake; spread jam to within 1/2 in. of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing, May be frozen for up to 2 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping. Makes 12 servings. Enjoy!