This is my lovely mother-in-law's recipe. As originally written it calls for a jelly roll pan, but I don't have one of those, so I did some math, changed up the quantities, and converted the recipe into one that works with the regular cookie sheets I (and you?) have on hand. Maybe you'll try it sometime.
Ice Cream Cake Roll
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 eggs
- 1 cup + 2 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 3 squares semi-sweet baking chocolate, melted
- 4 1/2 tablespoons cold water
- 3/8 teaspoon baking soda
- cocoa, for dusting (original recipe calls for powdered sugar)
- 1/2 gallon ice cream, any flavor
- chocolate syrup (optional)
Sift together flour, baking powder, and salt. Set aside.
In a large bowl, beat together eggs, sugar, and vanilla until very light and fluffy. Gently stir in dry ingredients. Combine well.
In a small bowl, mix melted chocolate with water and baking soda. Add to flour and egg mixture. Combine well.
Grease a 13" x 18" x 1" sheet pan. Line with parchment paper, leaving 3" of paper hanging on all 4 sides. Grease again. Pour batter into prepared pan.
Bake 15-20 minutes at 350 degrees F.
Meanwhile, dust a clean, dry tea towel evenly with sifted cocoa. When cake is done, pull it out of the oven and immediately turn it over onto the towel. (The cocoa will prevent the cake from sticking to the towel.) Remove pan and let cake cool for 5 minutes.
Carefully peel away parchment paper. Roll cake gently in towel. Cool to room temperature.
Once cool, unroll the cake and spread evenly with ice cream that has been softened for 30 minutes in the refrigerator. Re-roll cake with ice cream. Wrap securely in aluminum foil and freeze until firm.
When ready to serve, slice the cake into 1"-thick pieces and garnish with chocolate sauce, if desired.