Ice Cream Lemon Cake Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Eggs | 4 , separated | |
| Sugar | 3/4 Cup (16 tbs) | |
| Lemonade | 1 6 Ounce, frozen | |
| Con fectioners' sugar | ||
| Vanilla Ice Cream | 2 Pint, softened | |
| Whipping cream | 1 Cup (16 tbs) | |
Directions
Sift flour, baking powder and salt together.
Beat egg yolks until thick and lemon colored.
Add 1/2 cup sugar gradually, beating until thick.
Beat in 1/3 cup lemonade concentrate.
Add dry ingredients; stir care- fully until blended.
Beat egg whites until frothy.
Add remaining sugar gradually; beat until egg wnnes are stiff and glossy.
Fold into batter.
Spread batter evenly into greased and waxed paper-lined jelly roll pan.
Bake in 375-degree oven for about 12 minutes or until cake tests done.
Turn out onto towel dusted with confectioners' sugar.
Remove waxed paper; trim off edges lengthwise.
Roll cake up in towel; cool on rack.
Unroll cake; spread with ice cream.
Roll up as for jelly roll.
Place in freezer to harden.
Combine whipping cream and remaining lemonade concentrate; beat until cream forms soft peaks.
Spread over ice cream roll.
Store in freezer for at least 1 hour before serving.
Beat egg yolks until thick and lemon colored.
Add 1/2 cup sugar gradually, beating until thick.
Beat in 1/3 cup lemonade concentrate.
Add dry ingredients; stir care- fully until blended.
Beat egg whites until frothy.
Add remaining sugar gradually; beat until egg wnnes are stiff and glossy.
Fold into batter.
Spread batter evenly into greased and waxed paper-lined jelly roll pan.
Bake in 375-degree oven for about 12 minutes or until cake tests done.
Turn out onto towel dusted with confectioners' sugar.
Remove waxed paper; trim off edges lengthwise.
Roll cake up in towel; cool on rack.
Unroll cake; spread with ice cream.
Roll up as for jelly roll.
Place in freezer to harden.
Combine whipping cream and remaining lemonade concentrate; beat until cream forms soft peaks.
Spread over ice cream roll.
Store in freezer for at least 1 hour before serving.
Chef
