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Neapolitan Ice Cream Roll Recipe
|Eggs||4 , separated (Plus 2 Egg Yolks)|
|Sugar||100 Gram (1/2 Cup)|
|All purpose flour||80 Gram (3/4 Cup)|
|Baking powder||1⁄2 Teaspoon|
|Orange marmalade||350 Gram (1 Cup)|
|Whipping cream||150 Milliliter (2/3 Cup)|
|Ice cream||1 Pint (475 Milliliter)|
Serving size: Complete recipe
Calories 3649 Calories from Fat 1330
% Daily Value*
Total Fat 148 g227.3%
Saturated Fat 85.8 g428.9%
Trans Fat 0 g
Cholesterol 1696.3 mg
Sodium 998.2 mg41.6%
Total Carbohydrates 532 g177.4%
Dietary Fiber 4.6 g18.5%
Sugars 433.4 g
Protein 56 g112.3%
Vitamin A 80.8% Vitamin C 35.3%
Calcium 116.5% Iron 50.1%
*Based on a 2000 Calorie diet
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.