Ice Cream Roll Cake (a 2-in-1 Dessert)

Ice cream roll cake is a family favorite, especially for birthdays. It’s very easy to make, and you probably have all the ingredients already.

Start by preheating the oven to 400 and preparing a 10×15 (half sheet) baking pan. Spray it with cooking spray, put down wax paper, and spray it again.

Making the Cake

Beat until soft peaks form:

4 egg whites

Pour in slowly and beat until you have stiff peaks:

3/4 c. sugar

In a separate bowl, beat together and then fold into the egg whites:

4 egg yolks

1 t. vanilla

Sift and fold into the wet ingredients:

½ c. flour

1/3 c. cocoa

¼ t. baking soda

¼ t. salt

Pour the batter into the prepared baking sheet and bake for 10-12 minutes at 400 degrees on the top rack of the oven.

Assembling the Cake

When the cake has cooled, trim off any crunchy edges and remove it from the wax paper onto a dish towel dusted with powdered sugar. Sprinkle more powdered sugar over the cake and roll it up in the dish towel. (I call this the practice roll. :))

Spread ice cream (vanilla or mint chip recommended) onto the unrolled cake. I use 3 c. (half of a 1.5 qt. carton). I scoop it out in thin sheets so I don’t have to spread it out much. If you have a box that opens all the way, you could even cut the ice cream into sheets. When there are empty spaces, I use my hands to spread the ice cream out better.

Roll the cake using the dish towel and wrap it up in foil or plastic wrap before freezing. Serve ice cream roll cake with hot fudge sauce (strongly recommended!)

Find more cake recipes here.