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French Silk Ice Cream Roll
French Silk Ice Cream Roll
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Prep Time:
30 minutes
Total Time:
7 hours 15 minutes
Indulgent ice cream roll made with Gold Medal® flour, topped with rich French silk frosting and dusted with cocoa.
Ingredients:
  • 3/4 cup Gold Medal™ all-purpose flour
  • 1/4 cup baking cocoa
  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 1 quart ice cream (any flavor), slightly softened
  • 1/3 cup butter or margarine, softened
  • 1 1/3 cups powdered sugar
  • 1 oz unsweetened baking chocolate, melted and cooled
  • 1/2 teaspoon vanilla
  • 1 tablespoon milk
  • Additional baking cocoa, if desired
Instructions:
  • Preheat oven to 375°F. Line a 15x10x1-inch pan with foil or waxed paper and grease it with shortening. In a medium bowl, combine flour, 1/4 cup cocoa, baking powder, and salt; set aside.
  • Whip eggs in a small bowl with an electric mixer for about 5 minutes until thick and lemon colored. Transfer eggs to a large bowl and slowly mix in granulated sugar on low speed. Add water and 1 teaspoon vanilla. Gently fold in the flour mixture until the batter is smooth. Pour the batter into the pan, spreading it to the corners.
  • Bake for 12 to 15 minutes until a toothpick inserted in the center comes out clean. Release cake from edges of pan, then flip it upside down onto a towel dusted with powdered sugar. Gently remove the foil, trim any stiff edges if needed, and roll the cake and towel from the narrow end while still warm. Allow it to cool on a wire rack for at least 30 minutes.
  • Carefully unfurl the cake, ensuring one end remains rolled; discard the towel. Swiftly layer the ice cream over the cake, ensuring it fills the rolled-up end. Roll the cake back up, placing it seam side down on a piece of foil.
  • In a medium bowl, blend butter, powdered sugar, baking chocolate, and 1/2 teaspoon vanilla on low speed. Gradually add milk and beat until light and fluffy. Frost cake roll, sprinkle with cocoa, and store covered in the freezer.

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