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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 15 |
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This refreshing ice cream cake roll, drizzled with mouthwatering homemade chocolate sauce, adds a fresh finale to any summer meal, according to Sonja Wilhau of Grundy Center, Iowa. The cake roll is so pretty that it creates a special occasion whenever I serve it. Sonja Wilhau, Grundy Center, Iowa Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1/4 teaspoon salt |
5 eggs, separated |
1 cup sugar |
1 tablespoon lemon juice |
1 tablespoon confectioners' sugar |
1-1/2 quarts mint chocolate chip ice cream, softened |
chocolate sauce: |
1 cup sugar |
2 tablespoons baking cocoa |
1/4 cup butter, cubed |
2 tablespoons water |
1 can (5 ounces) evaporated milk |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. Sift together the flour, cocoa and salt; set aside. In a medium bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form.
2. In another bowl, beat the egg yolks and lemon juice until thick and lemon-colored. Fold in egg whites. Fold in reserved dry ingredients just until blended. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center.
3. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
4. Unroll cake; spread ice cream to within 1/2 in. of edges. Roll up again. Cover and freeze for at least 3 hours before serving.
5. In a saucepan over medium heat, bring the sugar, cocoa and butter to a boil. Add water; return to a boil. Stir in milk; boil 3 minutes longer. Cool to room temperature. Serve over ice cream roll. Yield: 15 servings.
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