Rollup Ice Cream Cake with Brown Sugar Glaze
Serving Size / Yield
- 1/2 C. cake flour
- 1/3 C. cocoa powder
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 5 eggs, room temperature
- 3/4 C. sugar
- 1 1/2 tsp. vanilla
- 1 1/2 tsp. mint extract
- 2 pints peppermint ice cream, softened
- 1/2 C. heavy cream
- 6 oz. bittersweet chocolate, chopped
- 1 Tbs. corn syrup
- 1 Tbs. brown sugar
- 2 tsp. vanilla
- 2 tsp. mint extract
- powdered sugar, for dusting
Preheat the oven to 400 degrees and line a 15 1/2 X 10 1/2 X 1 inch jelly roll pan with buttered foil. In a bowl, combine the first four ingredients.
Separate the egg whites and yolks into two bowls. Beat the whites with hand mixer until foamy. Slowly beat in 1/2 C. of sugar and continue to beat on high until they form stiff peaks.
Using the same hand mixer, beat the yolks, with the remaining 1/4 C. sugar and extracts until it thickens, about 3 minutes. On low speed, add the flour mixture.
Slowly stir in 1/4 of the beaten egg whites. Using a spatula, carefully fold in the remaining egg whites and spread into the prepared pan and smooth the top. Bake for 12-15 minutes or until the top springs back when pushed. Allow to cool on a wire rack for 5 minutes.
Dust a clean towel with powdered sugar and invert the cake onto the towel. Peel foil off of the cake and roll the cake around the towel. Place seam side down on a wire rack to cool completely.
When cool, unroll the cale and spread evenly with ice cream. Don't go all the way to the ends, as it will seep out when rolled. Roll the cake and wrap tightly in lightly buttered foil and freeze overnight.
The following morning, mix the cream, chocolate, corn syrup, and brown sugar over low heat until it combines. Remove from heat and stir in the extracts. Cool to room temperature.
Unwrap the frozen cake and trim any hanging ends. Place the cake on a cookie sheet lined with parchment paper. Pour the glaze along the top, spreading to coat evenly. Dust with powdered sugar and serve immediately.