Recipe for an Ice Cream Cake Roll is simple to make, has minimal cracks and can be filled with any ice cream flavor you like.
Ice Cream Cake Roll makes me a feel a little nostalgic.
1 cup all-purpose flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup sugar
1/3 cup water
1 tsp vanilla
1/2 cup powdered sugar, or cocoa powder for dusting cake prior to rolling hot cake
1/2 gal ice cream, any flavor that is available in a square box
  1. Preheat oven to 375 degrees F. Coat a 10 X 15 baking pan with baking spray.
  2. Line pan with parchment paper or wax paper.
  3. Spray paper with more baking spray.
  4. In a small bowl, mix together the flour, cocoa, baking powder, and salt.
  5. In a large bowl, beat the eggs until thick and light colored.
  6. Add sugar a little at a time, mixing until incorporated.
  7. Add water and vanilla, mix until blended.
  8. Add the dry ingredients that have been previously combined.
  9. Beat until batter is smooth.
  10. Pour into cake pan and smooth out the batter.
  11. Bake for 12 to 15 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs.
  12. Loosen the edges of cake from the pan.
  13. Sprinkle powdered sugar or cocoa over the top of the cake, using up to half. Leftover powdered sugar is fine.
  14. Place a towel over cake.
  15. Cover with a cooling rack.
  16. Invert the cake.
  17. Slowly and gently remove the paper from the bottom of the cake.
  18. Sprinkle the bottom of the cake with powdered sugar.
  19. Cut off edges of cake if crusty.
  20. Roll the cake, starting with the short end, keeping the towel between the rolls.
  21. All the cake to cool for several hours on the cooling rack.
  22. Once completely cool, gently unroll the cake and remove the towel.
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