90 min
Neapolitan Ice Cream Cake Roll
Recipe GLPR7bfeec929a0403
A light and airy chocolate sponge cake rolled with creamy strawberry ice cream and topped with whipped cream. This impressive frozen dessert is perfect for summer gatherings and special occasions. The delicate cake pairs beautifully with the cold, sweet ice cream filling, creating a delightful contrast of textures in every slice.
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Ingredients
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened dark cocoa powder
2 teaspoons brewed coffee or water
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar for rolling and dusting
About 4 cups strawberry ice cream, softened slightly
Whipped cream or whipped topping for frosting
Cooking spray with flour
Directions
Preheat oven to 350°F. Line a jelly roll pan (10x15 inches) with foil and coat generously with cooking spray containing flour.
In a large mixing bowl, beat the eggs at high speed for 3 minutes until they become frothy and pale yellow in color.
Add the granulated sugar, brewed coffee, and vanilla extract to the beaten eggs. Continue beating until well combined and light.
In a separate bowl, whisk together the cocoa powder, salt, baking powder, and all-purpose flour until evenly mixed.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the batter onto the prepared pan and spread it evenly to all corners using a wooden spoon or spatula, creating a very thin, even layer.
Bake for 9 to 11 minutes until the cake is set and a toothpick inserted in the center comes out clean. While baking, lay out a clean kitchen towel on a large work surface.
Immediately remove the cake from the oven. Sprinkle about 1/4 cup of powdered sugar over a clean kitchen towel on your work surface. Carefully invert the hot cake onto the sugared towel.
Gently remove the foil from the back of the cake. Starting at one short end, fold the edge of the towel over the cake and roll it up tightly, wrapping the cake inside the towel as you go.
Allow the rolled cake to cool completely while still wrapped in the towel for at least 1 hour, or overnight for best results.
Once cooled, carefully unroll the cake and remove the towel. Soften the strawberry ice cream at room temperature for about 5 minutes until spreadable.
Spread the softened ice cream in an even layer across the entire surface of the unrolled cake.
Carefully roll the cake back up tightly without the towel, starting at one short end and rolling toward the other. Wrap with plastic wrap.
Place the wrapped cake roll in the freezer and freeze for at least 4 hours, preferably overnight, until completely firm.
When ready to serve, remove the cake roll from the freezer and unwrap the plastic wrap. Transfer to a serving plate.
Frost the entire outside of the cake roll with whipped cream or whipped topping. Add sprinkles or other decorations as desired. Slice and serve immediately.
