Old-Fashioned Ice Cream Roll |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Darlene Brenden, Salem, Oregon Ingredients:
4 eggs |
3/4 cup sugar |
1 teaspoon vanilla extract |
3/4 cup king arthur unbleached all-purpose flour |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
1/2 gallon vanilla ice cream, slightly softened |
caramel sauce: |
1 cup packed brown sugar |
1/2 cup sugar |
1/4 teaspoon salt |
1/2 cup light corn syrup |
1 cup heavy whipping cream |
chopped pecans, optional |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in vanilla. Combine dry ingredients; fold into egg mixture.
2. Spread batter evenly into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert 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 short side. Cool completely on a wire rack.
3. Spread cooled cake with ice cream; roll up again. Freeze until firm.
4. For sauce, in a small saucepan, combine the sugars, salt and corn syrup. Cook and stir until mixture comes to a boil. Remove from the heat; cool slightly. Stir in cream. Serve with ice cream roll. Sprinkle with pecans if desired. Yield: 8-10 servings (2 cups sauce).
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