Chocolate Ice Cream Roll Cake Recipe by fenway
Cooking Instructions 45 mins 1 Preheat oven to 375. Spray a 15 by 10 inch jelly roll.pan with non stick spray. Line pan with parchment paper and spray parchment paper with non stick spray. 2 In a small bowl combine flour, cocoa powder baking powder and salt 3 . Separate egg yolks and egg whites into separate large bowls. Whites in one bowl, yolks in the other. Beat whites until foamy, gradually add 1/4 cup sugar and beat until stiff peaks. 4 Beat egg yolks with remaining 1/2 cup sugar and vanilla until thick and light, 2 to 3 minutes.fold in flour/chocolate mixture just until combined 5 Fold 1/4 of egg white mixture into yolk mixture then fold in remaining whites 6 Spread batter evenly in prepared pan. Bake 12 to 13 minutes until.toothpick comes out clean 7 Cool 2 minutes on wire rack, meanwhile dust clean dry kitchen towel with confectioners sugar. Run a small sharp knives around edges of cake to release any stuck pieces. Invert cake on prepared kitchen towel and carefully peel of parchment paper 8 Roll cake up in towel.using towel to roll.in long cylinder, cool on rack while preparing ice cream 9 Have ice cream.softened enough to be able to spread. Unroll.cake and spread ice cream.evenly over cake 10 Roll cake up tightly using towel to just help. Don't worry about cracks they will be covered with frosting later Wrap. well in parchment paper and foil and frezze overnight 11 Make frosting 12 Place chopped chocolate in a large bowl. Heat cream just until hot in microwave or stovetop, pour over chocolate let sit 1 minute then stir until smooth 13 Chill mixture until cold at least 2 hours. When ready to frost cake beat. chocolate until creamy 14 Frost cake with frosting, press truffles in top and add sprinkles. Return to freezer to set frosting 15 1 Preheat oven to 375. Spray a 15 by 10 inch jelly roll.pan with non stick spray. Line pan with parchment paper and spray parchment paper with non stick spray. 1 Preheat oven to 375. Spray a 15 by 10 inch jelly roll.pan with non stick spray. Line pan with parchment paper and spray parchment paper with non stick spray. 2 In a small bowl combine flour, cocoa powder baking powder and salt 2 In a small bowl combine flour, cocoa powder baking powder and salt 3 . Separate egg yolks and egg whites into separate large bowls. Whites in one bowl, yolks in the other. Beat whites until foamy, gradually add 1/4 cup sugar and beat until stiff peaks. 3 . Separate egg yolks and egg whites into separate large bowls. Whites in one bowl, yolks in the other. Beat whites until foamy, gradually add 1/4 cup sugar and beat until stiff peaks. 4 Beat egg yolks with remaining 1/2 cup sugar and vanilla until thick and light, 2 to 3 minutes.fold in flour/chocolate mixture just until combined 4 Beat egg yolks with remaining 1/2 cup sugar and vanilla until thick and light, 2 to 3 minutes.fold in flour/chocolate mixture just until combined 5 Fold 1/4 of egg white mixture into yolk mixture then fold in remaining whites 5 Fold 1/4 of egg white mixture into yolk mixture then fold in remaining whites 6 Spread batter evenly in prepared pan. Bake 12 to 13 minutes until.toothpick comes out clean 6 Spread batter evenly in prepared pan. Bake 12 to 13 minutes until.toothpick comes out clean 7 Cool 2 minutes on wire rack, meanwhile dust clean dry kitchen towel with confectioners sugar. Run a small sharp knives around edges of cake to release any stuck pieces. Invert cake on prepared kitchen towel and carefully peel of parchment paper 7 Cool 2 minutes on wire rack, meanwhile dust clean dry kitchen towel with confectioners sugar. Run a small sharp knives around edges of cake to release any stuck pieces. Invert cake on prepared kitchen towel and carefully peel of parchment paper 8 Roll cake up in towel.using towel to roll.in long cylinder, cool on rack while preparing ice cream 8 Roll cake up in towel.using towel to roll.in long cylinder, cool on rack while preparing ice cream 9 Have ice cream.softened enough to be able to spread. Unroll.cake and spread ice cream.evenly over cake 9 Have ice cream.softened enough to be able to spread. Unroll.cake and spread ice cream.evenly over cake 10 Roll cake up tightly using towel to just help. Don't worry about cracks they will be covered with frosting later Wrap. well in parchment paper and foil and frezze overnight 10 Roll cake up tightly using towel to just help. Don't worry about cracks they will be covered with frosting later Wrap. well in parchment paper and foil and frezze overnight 11 Make frosting 11 Make frosting 12 Place chopped chocolate in a large bowl. Heat cream just until hot in microwave or stovetop, pour over chocolate let sit 1 minute then stir until smooth 12 Place chopped chocolate in a large bowl. Heat cream just until hot in microwave or stovetop, pour over chocolate let sit 1 minute then stir until smooth 13 Chill mixture until cold at least 2 hours. When ready to frost cake beat. chocolate until creamy 13 Chill mixture until cold at least 2 hours. When ready to frost cake beat. chocolate until creamy 14 Frost cake with frosting, press truffles in top and add sprinkles. Return to freezer to set frosting 14 Frost cake with frosting, press truffles in top and add sprinkles. 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