Cake Roll close-up
I have weak moments.
Once in awhile nutrient deficient, preservative laden items such as frosted Pop-Tarts, movie theater popcorn, or frozen Little Debbie Swiss Cake Rolls end up in my hot little hand.
You can’t be good all the time.
Something about a cold Swiss Cake Roll makes it that much more delicious, firming up the cream filling. This cake is genius because it includes ice cream and therefore needs to be frozen.
This is a bigger and better version of the snack cake, so go ahead and give in.
Ice Cream Swiss Cake Roll
Ingredients
4 eggs
3/4 c. granulated sugar
2 t. vanilla
2/3 c. all-purpose flour
1/4 c. baking cocoa
1 t. baking powder
1/4 t. salt
powdered sugar, to dust a towel
Filling
1 – 1/2 gallon vanilla ice cream, or flavor of your choice, softened
Ganache
1 c. semi-sweet chocolate chips
1 c. half and half
Directions
Preheat the oven to 325 degrees. Grease, flour, and cover shallow baking pan with wax paper.
In a mixing bowl combine the eggs, sugar and vanilla. When thoroughly combined add in the flour, cocoa, baking powder and salt. Pour batter into prepared pan and spread evenly. Bake for 10-12 minutes.
A few minutes after taking the cake out of the oven, dump it on a cheesecloth dusted with powdered sugar. Carefully peel off the wax paper, roll up the cake in the cloth and cool.
Unroll the cake and spread the inside with ice cream. Roll it back up and freeze.
Make the ganache by melting the chocolate chips and half and half over low heat. Pour over the cake and freeze.
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If you’re a fan of large cuts of beef, you really need to make the trip to Greenville for dinner at Doe’s.
Posted by Cynical Cook | January 13, 2011, 9:52 amWhen you put it like that it’s hard to resist. I’ve been to the one in Springfield, Missouri but have yet to make it to Greenville.
Posted by Gidget Eats | January 18, 2011, 8:34 pm