Easy Chocolate Peppermint Ice Cream Cake Roll for Holidays
Chocolate sponge is rolled around peppermint ice cream and finished with a chocolate coating.
Ingredients
For the Chocolate Sponge Cake:
- - ½ cup all-purpose flour minus 1 tablespoon
- - 1 tablespoon cornstarch
- - ⅓ cup unsweetened cocoa powder
- - ¾ teaspoon baking powder
- - ¼ teaspoon salt
- - 5 large eggs at room temperature
- - ¾ cup granulated sugar divided
- - 1½ teaspoons vanilla extract
- - Confectioners' sugar for dusting
For the Filling:
- - 1 container peppermint ice cream approximately 1.5 quarts
For the Chocolate Glaze:
- - ½ cup heavy cream
- - 6 ounces semisweet or milk chocolate chopped
- - ¼ cup corn syrup
- - 1½ teaspoons vanilla extract
For Garnish:
- - Crushed candy canes
Instructions
- Heat the oven to 375°F. Grease and line a 15½ × 10½-inch jelly-roll pan, then grease the paper.
- Combine the flour, cornstarch, cocoa, baking powder and salt. Separate the eggs into two mixing bowls.
- Whip the whites with ½ cup of the sugar until they hold firm peaks. In the other bowl beat the yolks, remaining sugar and vanilla until pale.
- Mix the dry ingredients into the yolks. Loosen this mixture with a quarter of the whites, then fold in the rest without knocking out the air.
- Spread into the pan and bake for 12–14 minutes, until the surface springs back. Wait 2 minutes, turn onto a generously sugared clean towel and remove the paper.
- Roll the warm sponge and towel together from a short edge. Let it cool completely before unrolling.
- Spread with softened peppermint ice cream. Roll up again without the towel, wrap securely and freeze overnight.
- Gently melt the cream, chocolate and corn syrup together. Stir in the vanilla off the heat, then let the glaze reach room temperature.
- Coat the frozen roll with the glaze and scatter crushed candy canes over it. Freeze for about an hour before slicing.
Notes
Recipe source: Barbara Bakes. Preparation text has been rewritten for this guide.