Ice Cream Roll Up Cake

Everything Goes with Ice Cream

Posted by Aurum Press

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You Will Need (17 things)

  • Cake

  • 4 Eggs
  • ¾ cup Sugar
  • 2 tbsp Buttermilk
  • 1 ½ tsp Vanilla Extract
  • 1 tsp Cider Vinegar
  • Rose Gel Food Colouring
  • 1 cup Flour
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • Jellyroll pan/deep Cookie Sheet
  • Icing Sugar , sifted
  • Parchment Paper

  • Strawberry Ice Cream Filling

  • 1 ½ cup Fresh Strawberries , puréed; plus sliced strawberries for garnish
  • 2 cup Vanilla Ice Cream , softened for easy spreading
  • Whipped Cream

Steps (14 steps, 60 minutes)

  1. 1

    Cake

    Preheat oven to 350ºF. Grease 9" x 13" jellyroll pan or deep cookie
    sheet and line with parchment paper. Grease parchment paper.

  2. 2

    In large bowl, beat eggs until light in colour, about 5 minutes.

  3. 3

    Slowly mix sugar and oil into beaten eggs. Add buttermilk, vanilla
    extract, and cider vinegar.

  4. 4

    Add drops of rose food colouring until desired shade is achieved.

  5. 5

    Sift together flour, baking powder, and salt. Add to liquid ingredients
    in batches, mixing well after each batch, until all is well-combined.

  6. 6

    Pour batter into greased pan, making sure batter covers entire pan.

  7. 7

    Bake 12–15 minutes. Check often so it does not over-bake. Cake is
    done when it springs back when pressed with fingers.

  8. 8

    While cake is baking, lightly cover large cotton tea towel with icing
    sugar. Rub icing sugar into towel so it is completely covered.

  9. 9

    When cake is done, turn it out onto sugar-covered tea towel;
    cake should flip right out when quickly turned upside down. Peel
    off parchment and immediately roll tightly into the tea towel,
    beginning at the narrow end. Place rolled cake on wire rack
    seam-side down and let cool completely.

  10. 10

    Strawberry Ice Cream Filling

    Once Cake is completely cooled, unroll. It’s OK if it
    curls a bit; don’t want to fight with it, as it can tear
    easily.

  11. 11

    Gently fold fresh strawberries into ice cream.

  12. 12

    Working quickly, spread ice cream mixture gently
    over entire cake. Once complete, start rolling cake
    up tightly, starting with the same end rolled up first
    before.

  13. 13

    Cover with plastic wrap, and return to freezer until
    frozen solid, or overnight.

  14. 14

    To serve, remove plastic wrap and slice with serrated
    knife. Garnish with sliced strawberries and whipped
    cream; serve immediately.

    Roll-Up Cake with Butter Cream Frosting

    Make cake according to instructions, but fill with a
    butter-cream icing instead of ice cream. To change the
    look, add any colour of food colouring to the batter