I Scream for Cake Roll

Made with our: I Scream for Cake

How to win dessert: Start with a light vanilla sponge cake. Fill it with premium Gifford’s I Scream for Cake Ice Cream. Finish with whipped cream. Boom.

Makes: 12 slices
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins

Ingredients

  • 1 quart Gifford’s I Scream for Cake Ice Cream
  • 5 large eggs, room temperature, separated
  • ½ cup granulated sugar, divided in half
  • 1 tsp. pure vanilla extract
  • ½ cup all-purpose flour
  • confectioner’s sugar
  • whipped cream

Fresh Sweetened Whipped Cream:

  • 3 cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1½ tsp. vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease a 15.5″ x 10.5″ jelly roll pan. Line it with parchment paper, grease the paper and lightly dust with flour shaking off excess; set aside.
  3. Beat egg whites in an electric mixer until soft peaks form. Gradually add ¼ cup of granulated sugar and continue beating until the egg whites are glossy and hold a stiff peak. Do not over beat; set aside.
  4. In another bowl, beat egg yolks on high with the remaining 1/4 cup sugar and vanilla until thick and lightened in color, about 5 minutes.
  5. Add the flour to the thickened egg yolk mixture and mix on low until combined, scraping down the sides of the bowl.
  6. Using a large spatula, fold in ¼ of the whipped egg whites until there are no white streaks.
  7. Continue adding the egg whites, 1/4 at a time, gently folding in until you have incorporated all of the egg whites.. Do not overmix.
  8. Pour into the prepared jelly roll pan and spread evenly into the sides and corners of the pan.
  9. Bake at 350 degrees F. for 10 – 12 minutes until golden and when the cake springs back lightly when touched.
  10. Prepare a clean towel by dusting it with powdered sugar.
  11. When cake is done, remove it from oven, loosen sides and invert onto prepared towel.
  12. Remove parchment paper.  While cake is still warm, roll from short end to form a cylinder.
  13. Wrap the cake in the towel and place on a cooling rack. Allow to cool for 30 minutes.
  14. Meanwhile, place Gifford’s I Scream for Cake Ice Cream in the refrigerator.
  15. When the cake is cooled, unroll and scoop some of the ice cream onto it.
  16. Using an offset spatula, smooth out ice cream and spread to within 1/2″ from edges.
  17. Starting from the short end, roll up the sponge to form the roll and encase the ice cream.
  18. Place the filled roll into the freezer to set (at least 2 hours or overnight).
  19. Before serving the cake, make a batch of sweetened whipped cream – *recipe to follow.
  20. Remove the cake from the freezer, trim the ends and place on a decorative platter.
  21. Pipe the whipped cream onto the outside, sprinkle with colored jimmies and serve.

Fresh Sweetened Whipped Cream:

  1. Whip cream, sugar and vanilla extract in an electric mixer with wire whisk attachment until firm peaks form.
  2. Use to ice and decorate cake or top desserts.
Recipe by: Cathy Speronis of A Tasty Adventure