This roll cake is made from 3-ingredients cake with 3-ingredients cream cheese filling...no eggs...easy to make. It can be used ice cream or gelato. Gelato is Italian style ice cream and will give the cake a velvety texture. You may use any of your favorite ice creams or fillings to make this roll cake.
For the cake:
- 1 pint (1 1/2 cup) chocolate ice cream
- 1 cup cake flour
- 1 1/2 tsp. Baking powder
Preheat oven to 350 degrees F. Line a parchment paper on a jelly roll baking pan or cookie sheet. Lightly spray with no-stick cooking oil.
Leave the ice cream at room temperature until melt. Add cake flour and baking powder. Whisk until well blend and no lumps. Pour the batter on the baking pan and spread with a spatula. Bake for 12-15 minutes until a toothpick come out clean.
Roll the cake sheet while it is warm. Set aside or in the refrigerator until cool. Then, open the cake roll, spread cream cheese filling over and roll it back to a roll. Leave in the refrigerator for about an hour before cut into slices.
For cream cheese filling:
- 1 pkg. (8 oz) cream cheese, at room temperature
- 1 cup sugar (more or less to fit your sweet tooth)
- 1/2 stick (4 tbsp.) butter, at room temperature
- 1 tsp. vanilla extract (optional)
Mix all ingredients with an electric mixer until well blend and creamy. Set aside in the refrigerator until ready to use. If you like to have less filling, you may use half of this recipe for one roll cake only.
No comments:
Post a Comment