Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, chocolate strawberry ice cream cake roll. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chocolate Strawberry Ice Cream Cake Roll is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Chocolate Strawberry Ice Cream Cake Roll is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook chocolate strawberry ice cream cake roll using 21 ingredients and 30 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Strawberry Ice Cream Cake Roll:
- Prepare For Chocolate Cake Roll
- Make ready 1/2 cup cake flour
- Take 1/3 cup unsweetented cocoa powder
- Prepare 3/4 teaspoon baking powder
- Take 1/4 teaspoon salt
- Prepare 5 large eggs
- Make ready 1/2 teaspoon cream of tarter
- Get 3/4 cup granulated sugar, divided use
- Get 1 tablespoon sour cream
- Make ready 1 teaspoon vanilla extract
- Take confectioner's sugar for dusting
- Get For Filling
- Make ready about 6 cups strawberry ice cream, softened
- Take For Whipped Cream Frosting
- Take 11/2 cups cold heavy whipping cream
- Get 1/3 cup confectioner's sugar
- Prepare 11/2 teaspoon vanilla extract
- Make ready Chocolate Ganache Drizzle
- Prepare 1 ounce milk chocolate, chopped
- Take 1 ounce semi sweet chocolate, chopped
- Prepare 1 tablespoonsp heavy whipping cream
Instructions to make Chocolate Strawberry Ice Cream Cake Roll:
- Preheat the oven to 375. Spray a 15 by 10 by 1 inch jelly roll pan with bakers spray, line pan with parchment paper and spray paper with bakers sprahy
- Seperate eggs, whites in one large bowl a nd yolks on another. Cover and allow ro come to room temperature
- Whisk in another bowl the flour, baking powder, cocoa powder and salt
- Beat egg whites and cream of tarter until foamy
- Gradually add 1/4 cup sugar and beat until it forms glossy peaks
- Beat egg yolks, sour cream, sugar and vanilla until light in color and increased in volume
- Fold in flour/cocoa powder mixture until well combined
- Fold in egg whites in 3 additions until uniform.in color
- Spread evenly into prepared pan
- Bake 12 to 13 minutes until a toothpick comes out just clean. Cool 2 minutes in pan. Run a small knife around edges of pan to un stick any parts of the cake from the pam and invert cake on to powdered sugar dusted cake roller
- Roll warm cake up in cake roller. Place seam side down on rack and cool completely before filling
- Carefully unroll cooled cake, carefully peel off parchment paper
- Fill Cake with Strawberry Ice Crea,
- Quickly spread softened strawberry ice cream onto cakes surface
- Roll cake up using cake roller to help and place seam side down on parchment paper, cover and freeze 7ntil frozen
- MAKE Whipped Cream Topping
- Beat Cream to soft peaks
- Add confectioner's sugar and vanilla and beat until firm peaks form
- Cover frozen cake roll with whippedcrea. Return to freezer and prepare chocolate drizzle
- Make Chocolate Drizzle
- Heat cream until hot but not boiling in the microwave or stove top. Pour over chopped chocolate and let sit one minute, then stir smooth. Allow to cool 15 minutes
- Drizzle over cake, freeze until set
- Slice andServe with fresh strawberries
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