https://www.cutoutandkeep.net/projects/ice-cream-roll-up-cake • Posted by Aurum Press
Cake Preheat oven to 350ºF. Grease 9" x 13" jellyroll pan or deep cookie sheet and line with parchment paper. Grease parchment paper.
In large bowl, beat eggs until light in colour, about 5 minutes.
Slowly mix sugar and oil into beaten eggs. Add buttermilk, vanilla extract, and cider vinegar.
Add drops of rose food colouring until desired shade is achieved.
Sift together flour, baking powder, and salt. Add to liquid ingredients in batches, mixing well after each batch, until all is well-combined.
Pour batter into greased pan, making sure batter covers entire pan.
Bake 12–15 minutes. Check often so it does not over-bake. Cake is done when it springs back when pressed with fingers.
While cake is baking, lightly cover large cotton tea towel with icing sugar. Rub icing sugar into towel so it is completely covered.
When cake is done, turn it out onto sugar-covered tea towel; cake should flip right out when quickly turned upside down. Peel off parchment and immediately roll tightly into the tea towel, beginning at the narrow end. Place rolled cake on wire rack seam-side down and let cool completely.
Strawberry Ice Cream Filling Once Cake is completely cooled, unroll. It’s OK if it curls a bit; don’t want to fight with it, as it can tear easily.
Gently fold fresh strawberries into ice cream.
Working quickly, spread ice cream mixture gently over entire cake. Once complete, start rolling cake up tightly, starting with the same end rolled up first before.
Cover with plastic wrap, and return to freezer until frozen solid, or overnight.
To serve, remove plastic wrap and slice with serrated knife. Garnish with sliced strawberries and whipped cream; serve immediately. Roll-Up Cake with Butter Cream Frosting Make cake according to instructions, but fill with a butter-cream icing instead of ice cream. To change the look, add any colour of food colouring to the batter