Cake & ice cream. I’m so glad these two found each other. The cool creamy smoothness of ice cream intertwined with moist fluffy cake is sure to take away all your troubles…at least for the moment. Even though peanut butter and jelly seem to be the iconic food duo, my heart is set on cake and ice cream. They are definitely one of my favorite couples and now they never have to be apart because this recipe wraps the two around each other, forever bound in chocolatey goodness!
This recipe is a family recipe of my husband’s. My mother-in-law is teaching my sister-in-law and I the ropes in the pictures below. I suppose after more than 10 years of enjoying her cake it was finally time for me to pick up the skills!
- 4 eggs
- 3/4 cup sugar
- 1/2 tsp vanilla
- 2/3 cup flour
- 1/4 cup cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- powdered sugar for sprinkling
1. Preheat oven to 325 degrees.
2. Set out two medium sized bowls. In the first one separate 4 egg whites from the yolks and beat until stiff. Put the yolks in the other medium sized bowl.
3. Add 1/2 cup sugar, 2/3 cup flour, 1/4 cup cocoa, 1 tsp baking powder and 1/4 tsp salt to the beaten egg whites and beat until mixed well.
4. In the other bowl, beat egg yolks until foamy.
5. Add 1/4 cup sugar and 1/2 tsp vanilla to the foamy egg yolks and beat.
6. Mix the two bowls of ingredients together.
7. Prepare a sheet cake pan (10 1/2″ x 15″) by spraying with Baking Pam and cut a piece of waxed paper to perfectly fit the bottom of the pan.
8. Pour the batter into the pan and smooth out to corners. It will be very thin.
9. Be sure your oven is level. Bake at 325 degrees for 12 minutes.
10. As the cake is baking, generously sprinkle a thin tea towel with powdered sugar.
11. When the cake is done, run a knife along the edge of the pan to loosen the cake from the sides. Immediately dump the cake on the powdered sugar covered tea towel. Quickly remove the waxed paper and roll up in the tea towel. Let cool completely.
12. Soften a box of whatever kind of ice cream you would like and when you unroll the cake, quickly slice ice cream about 1/2″ thick and lay on the cake and roll it up. It should have a light dusting of powdered sugar all over it.
13. Place it on a pretty dish, cover with plastic wrap and tin foil to freeze until ready to eat.
Since it was Easter, my mother-in-law had the boys help decorate on each side of the cake roll with Easter grass and candy eggs. Some people like to make a chocolate sauce to pour over it.