Ice Cream Ice Cream, oh how we love some ice cream all year long. We used close too 4 cups and were plenty satisfied. Allow the ice cream to sit out and soften but not too far before trying this step. It will truly be a time saver.
Jelly Roll Cake Recipe
Take your frozen dessert to the next level with this old fashion ice cream roll cake we used to see in the freezer as kids.
- 4 Egglands Best eggs separated
- 1/3 Cup all-purpose flour
- 1/4 Cup Unsweetened Cocoa Powder
- 1/2 teaspoon vanilla
- 1/3 cup granulated sugar
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar sifted
- 1/4 tsp baking soda
- 4 cups Vanilla Ice cream or your favorite
Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 15x10x1-inch pan; set pan aside. Add 1/4 cup unsweetened cocoa powder and 1/4 teaspoon baking soda to flour. mix and set aside.
In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
Thoroughly wash the beaters. In another bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
Bake in a 375 degree F oven for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake into a spiral starting from one of the cakes short sides. Cool on a wire rack. Unroll cake; remove towel. Roll up cake. Makes 10 servings.
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