Ice Cake Roll

Ice Cake Roll


Ice Cake Roll ... Prepare restaurant desserts in your kitchen with ease with a kitchen lover, try today our recipe of special delicious desserts and serve it on your trip cold

Ingredients:

For cake:
  1. Flour: half a cup
  2. Cocoa powder: 1/3 cup (unsweetened)
  3. Baking powder: three quarters of a teaspoon
  4. Salt: a quarter of a teaspoon
  5. Eggs: 5 grains (at room temperature)
  6. Sugar: three quarters of a cup (granulated/divided sugar)
  7. Vanilla: a teaspoon and a half
For the filling:
  1. Ice cream: a liter and a half (shake)
For smooth surface:
  1. Cooking cream: half a cup
  2. Chocolate: 185 grams (semi sweetened / grated)
  3. Corn syrup: a quarter cup
  4. Vanilla extract: a teaspoon and a half

How to prepare:


1-Heat the oven to 375 degrees Fahrenheit.

2-Spray a jelly-roll pan with oil spray, line it with parchment paper and spray with additional oil spray.

3-In a small bowl, mix the flour, cocoa powder, baking powder and salt.

4-Separate the egg whites and egg yolks into two separate large bowls.

5-Beat egg whites on medium/high speed until foamy, then gradually add 1/2 cup of sugar into the whites, continuing to beat at high speed for 5 minutes.

6-In a separate bowl, whisk together yolks, remaining 1/4 cup sugar, and vanilla extract until thickened, about 3 minutes.

7-Keep mixing on low speed, gradually adding flour mixture until blended.

8-Slowly and gradually add the egg white mixture until no streaks in the mixture disappear.

9-Transfer the mixture to the prepared tray.

10-Bake the cake for 12-14 minutes, or until the top comes back when gently pressed.

11-Let cool in cake pan for 2 minutes on wire rack.

12-Sprinkle confectioners' sugar on a clean towel, then loosen the edges of the cake from the pan with a knife, and turn the cake onto the towel, gently removing the parchment paper.

13-Wrap the cake in a towel until it forms a cylinder, put it on a wire rack and leave to cool completely.

14-Meanwhile, put the ice cream on the table to soften it, when the ice cream is soft, roll out the cooled cake and distribute it evenly with the ice cream.

15-Roll the cake again and close tightly in parchment paper, then in tin foil and freeze, and place in the refrigerator overnight until firm.

16-In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate melts, then add vanilla.

17-Leave the mixture to cool at room temperature.

18-Unwrap cake and trim edges, then place on wire rack and pour over cream and chocolate mixture along top of cake roll, extending with a flat spatula to cover sides.

19-Return the cake to the cooler again until it hardens for about an hour.

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