Ice Cream Cake Roll

Step 1

Preheat oven to 375 degrees F. Coat a 10 X 15 baking pan with baking spray.

Step 2

Line pan with parchment paper or wax paper.

Step 3

Spray paper with more baking spray.

Step 4

In a small bowl, mix together the flour, cocoa, baking powder, and salt.

Step 5

In a large bowl, beat the eggs until thick and light colored.

Step 6

Add sugar a little at a time, mixing until incorporated.

Step 7

Add water and vanilla, mix until blended.

Step 8

Add the dry ingredients that have been previously combined.

Step 9

Beat until batter is smooth.

Step 10

Pour into cake pan and smooth out the batter.

Step 11

Bake for 12 to 15 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs.

Step 12

Loosen the edges of cake from the pan.

Step 13

Sprinkle powdered sugar or cocoa over the top of the cake, using up to half. Leftover powdered sugar is fine.

Step 14

Place a towel over cake.

Step 15

Cover with a cooling rack.

Step 16

Invert the cake.

Step 17

Slowly and gently remove the paper from the bottom of the cake.

Step 18

Sprinkle the bottom of the cake with powdered sugar.

Step 19

Cut off edges of cake if crusty.

Step 20

Roll the cake, starting with the short end, keeping the towel between the rolls.

Step 21

All the cake to cool for several hours on the cooling rack.

Step 22

Once completely cool, gently unroll the cake and remove the towel.

Step 23

Remove the box of ice cream from the freezer.

Step 24

Open the box at all openings so there is a block of ice cream.

Step 25

Slice ice cream in 1/4 to 1/2 inch slices and place on the unrolled cake.

Step 26

Re-roll the cake and wrap tightly in plastic wrap.

Step 27

Place in freezer and allow ice cream to refreeze. Depending on the thickness of the ice cream and freezer temperature this could take 4 hours or overnight.