Strawberry Ice Cream Cake Roll
List of Ingredients
Strawberry Cake Roll
1 1/2 pints vanilla ice cream, softened
1 cup frozen whipped topping, thawed
1 cup chopped fresh strawberries
4 eggs, separated
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons powdered sugar
whipped cream
strawberry slices
Recipe
Combine first three ingredients. Freeze until firm (approximately 4 hours). Grease a 15 X 10 X 1-inch jelly roll pan with vegetable oil and line with waxed paper. Grease waxed paper lightly with vegetable oil, and set aside.
Beat egg whites (at room temperature) until foamy in a large mixing bowl; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until still but not dry. Fold in egg yolk mixture. Combine flour, baking powder, and salt; mix well, and fold into egg mixture. Spread batter evenly in prepared pan. Bake at 350 degrees about 12 minutes.
Sift powdered sugar in a 15 X 10-inch rectangle on a linen towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugar. Peel off waxed paper. Starting at narrow end. roll up cake and towel together. Cool on wire rack, seam side down.
Unroll cake, and remove the towel. Quickly spread cake with ice cream mixture. leaving a 1-inch margin around edges. Immediately reroll cake, and wrap in aluminum foil. Freeze.
Place cake on a serving platter, seam side down. Garnish with whipped cream and strawberry slices.
Yield: 8-10 servings
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