Neapolitan Ice Cream Roll Recipe
One morsel of this Ice Cream Roll and you are hooked to it forever. I prefer to make Ice Cream Roll as a Dessert for all my family get-togethers. Stop looking and just try this yummy Ice Cream Roll recipe and you'll never ask for anything else.
Ingredients
Cake:
4 eggs, separated, plus 2 egg yolks
1/2 cup (100 g) sugar
3/4 cup (80 g) all-purpose flour
1/2 teaspoon baking powder
1 cup (350 g) orange marmalade
Filling:
2/3 cup (150 ml) whipping cream
1 tablespoon sugar
1 pint (475 ml) Neapolitan or vanilla ice cream
Directions
Line a 13x9-inch (33x23-cm) cake pan with waxed paper; grease paper.
Preheat oven to 425°F (220°C).
To make cake, put 6 egg yolks and half the sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat whites until stiff.
Gradually add remaining sugar, beating until smooth and glossy.
Fold into yolk mixture.
Sift flour with baking powder; fold carefully into egg mixture.
Spread batter evenly in prepared pan.
Bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean.
Sprinkle a cloth towel with sugar; turn out hot cake onto sugared towel.
Peel off lining paper; trim cake edges.
Heat marmalade and press gently through a strainer to obtain jelly.
Spread jelly evenly over warm cake.
With the help of the cloth towel, roll up cake tightly.
Cool on a rack.
To make filling, whip cream with sugar until stiff.
Put into a pastry bag fitted with a fluted nozzle and refrigerate.
Cut cooled jelly roll into 1/2-inch (1-cm) slices.
Place a 1/2-inch (1-cm) slice of ice cream between each pair of cake slices until both jelly roll and ice cream are used up.
Decorate with rosettes of whipped cream mixture.
Preheat oven to 425°F (220°C).
To make cake, put 6 egg yolks and half the sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat whites until stiff.
Gradually add remaining sugar, beating until smooth and glossy.
Fold into yolk mixture.
Sift flour with baking powder; fold carefully into egg mixture.
Spread batter evenly in prepared pan.
Bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean.
Sprinkle a cloth towel with sugar; turn out hot cake onto sugared towel.
Peel off lining paper; trim cake edges.
Heat marmalade and press gently through a strainer to obtain jelly.
Spread jelly evenly over warm cake.
With the help of the cloth towel, roll up cake tightly.
Cool on a rack.
To make filling, whip cream with sugar until stiff.
Put into a pastry bag fitted with a fluted nozzle and refrigerate.
Cut cooled jelly roll into 1/2-inch (1-cm) slices.
Place a 1/2-inch (1-cm) slice of ice cream between each pair of cake slices until both jelly roll and ice cream are used up.
Decorate with rosettes of whipped cream mixture.
