Ice Cream Cake Roll makes me a feel a little nostalgic. One of my earliest food memories is sitting with my dad and sharing a piece of Newlyweds Ice Cream Cake Roll. It must have been a summer day because I recall the ice cream being a little melty.
It came in a green and pink box. Sometimes my dad would eat the last piece right out of the box. It must have saved on dishes or something. Or maybe Mom wasn’t home to put it on a plate for him. This is the same man that once, when he was “babysitting” me and told to give me a can of soup fir dinner, literally put a spoon in a can of soup and handed it to me. Hey, it really isn’t that bad and you should try your next condensed can of soup with little or no water.
As I got older it became hard to find in the store. Eventually, it was impossible to find and the dessert just kind of fell off my radar. I suppose I may have been trying to recreate that earliest memory when I eat cake with ice cream and let the ice cream softened a little and then smash it together with my cake and make cake pudding out of it.
As I spend more time on pinterest now than I ever have, I keep seeing cake rolls. Newlywed Cake Roll was back on my radar, just not available. Since I love to cook and bake, I set out to make my own. I scoured the internet for how to make a cake roll that doesn’t crack. Oh, lots of people swear they have the answer, but in all reality, it will crack some as you unroll it. The best you can do is minimize the cracking. Cover the cracks with some sort of topping and it will be delicious no matter what.
There are a few bloggers out there who are capable of making beautiful cake rolls with intricate detail. A quick pinterest search for cake roll design will produce hundreds of ideas. I am not there just yet. I need to master this simple ice cream cake roll first.
I decided that the photos of this recipe looked the closest to what my mind remembers Newlywed looking like so I started with this one as a base and made some minor adjustments.
To keep the cake from sticking to itself when I rolled it I sprinkled the cooked cake with powdered sugar before turning it out onto a towel. After removing the wax paper, I sprinkled the bottom of the cooked cake with powdered sugar as well. Then I rolled it up.
The easiest way for me to turn the cake out was to put a towel over the cake while it was in the pan, then covering the towel and pan with my cooling rack. Then I just flipped the whole thing over and grabbed the hot pan with my tongs.
If the edges of the cake are crusty cut off the edges and eat them. Someone needs to test that cake for quality and it probably should be the cook. Besides, it is going to be quite some time before you will actually get to taste this ice cream cake roll.
Once the cake was completely cooled I unwrapped it from the towel then took a “box” of ice cream out of the freezer. I lined the pan I had baked the cake in (after washing it) with plastic wrap. I cut the ice cream in 1/4 to 1/2 inch slices and placed them in the pan. While the ice cream is sitting on the pan it will soften slightly, just enough that it becomes pliable. Once the pan is full, stop slicing. You may have ice cream leftover, just pop it back in the freezer and eat it later.
I start by filling the tight curl left at the end of the cake. This part has never wanted to unroll for me, so I just go with the flow. I split on of the ice cream slices into smaller pieces that I can stuff into that groove. Once that is filled, start lining up the ice cream slices along the cake. Any large gaps can be filled with smaller pieces of remaining ice cream slices.
hen the cake roll is covered with ice cream, gently smooth it out and start rolling the cake up, starting with the end that didn’t want to lay flat. Roll it as tight as you can. Wrap the cake roll in plastic wrap and place in the freezer until the ice cream roll is solid.
Preheat oven to 375 degrees F. Spray a 10 X 15 baking pan with baking spray.
Line pan with parchment paper or wax paper.
Spray paper with more baking spray.
In a small bowl, mix together the flour, cocoa, baking powder and salt.
In a large bowl, beat the eggs until thick and light colored.
Add sugar a little at a time, mixing until incorporated.
Add water and vanilla, mix until blended.
Add the dry ingredients that have been previously combined.
Beat until batter is smooth.
Pour into cake pan and smooth out the batter.
Bake for 12 to 15 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs.
Loosen the edges of cake from the pan.
Sprinkle powdered sugar over the top of the cake, using up to half. Leftover powdered sugar is fine.
Place a towel over cake.
Cover with a cooling rack.
Invert the cake.
Slowly and gently remove the paper from the bottom of the cake.
Sprinkle the bottom of the cake with powdered sugar.
Cut off edges of cake if crusty.
Roll the cake, starting with the short end, keeping the towel between the rolls.
All the cake to cool for several hours on the cooling rack.
Once completely cool, gently unroll the cake and remove the towel.
Remove the box of ice cream from freezer.
Open the box at all openings so there is a block of ice cream.
Slice ice cream in 1/4 to 1/2 inch slices and place on unrolled cake.
Re-roll the cake and wrap tightly in plastic wrap.
Place in freezer and allow ice cream to refreeze. Depending on the thickness of the ice cream and freezer temperature this could take 4 hours or overnight.
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