HOW TO MAKE THE JELLY ROLL CAKE

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.
Make sure your ice cream is not melted just softened so you can spread it like so.
TIPS FOR MAKING A JELLY ROLL CAKE WITH ICE CREAM
- Freeze Before Serving: After rolling up the cake with the ice cream, wrap it tightly in plastic wrap or aluminum foil and freeze it until firm. This will help it hold its shape when you slice it.
- Slice with a Serrated Knife: When it’s time to serve, use a sharp serrated knife to slice the cake roll into individual portions. This will give you clean slices without squishing the cake and ice cream layers.
- Serve with Toppings: Add a dollop of whipped cream, a drizzle of chocolate sauce, or some fresh fruit on top of each slice for extra flavor and presentation.
For an added touch, serve the slices of ice cream cake roll with some hot fudge on the plate.
Jelly Roll Cake Recipe
Pin this for your next ice cream cake treat recipe.
Imagine serving this masterpiece at a summer party or a family gathering. The eyes of your guests will light up with delight as they behold this mouthwatering work of art.
With every slice, they’ll savor the harmonious blend of cake and ice cream, experiencing a taste sensation that transcends the ordinary.
Old Fashion Ice Cream Cake Roll
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.
Ingredients
- 4 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 flavor
Instructions
- 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.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 237Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 98mgSodium 102mgCarbohydrates 36gFiber 1gSugar 31gProtein 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
I like German Chocolate cake and vanilla ice cream.
This looks delicious! I would use the chocolate/ vanilla ice combo!
I like apple cake with vanilla ice cream.
I would use chocolate cake with chocolate and peanut butter ice cream.
Yum! This looks so good!
Also…I’d love to enter the giveaway, but it says that it hasn’t started yet. Any idea when it will start?