Sponge Cake Roll with Ice Cream
by Editorial Staff
This roll can be prepared with any ice cream, a matter of taste. Before serving, the biscuit roll with ice cream should stand at room temperature for 10 minutes.
Ingredients
- Flour – 2/3 cup
- Baking powder – 1 teaspoon.
- Salt – 1/2 teaspoon
- Cocoa powder – 1/3 cup
- Ground cinnamon – 2 tbsp + 1/2 teaspoon.
- Large eggs – 4 pcs.
- Sugar – 3/4 cup + 2 tbsp
- Vanilla extract – 3/4 teaspoon
- Vanilla ice cream – 700 g
- Whipping cream – 1 glass
- Chocolate for decoration
Directions
- Preheat oven to 190 degrees. Grease a baking sheet 38.5 x 26.5 cm and cover with baking paper Sift flour, baking powder, salt, 1/3 cup cocoa and 1/2 teaspoon into a large bowl. cinnamon. In another bowl, beat the egg whites with a mixer on high speed until crisp. Add 1/4 cup sugar gradually. Beat well. In a large bowl, beat the egg yolks, vanillin and 1/2 cup sugar on high speed
- Using a kitchen spatula, gently mix the egg yolks into the flour mass, and then gently stir in the whites. Place the dough gently on a baking sheet. Bake for 12-15 minutes.
- Spread a tea towel on the table and sprinkle with cocoa. When the cake is baked, gently transfer it to a towel. Remove paper. Beginning on the narrow side, roll the cake into a roll. Refrigerate for an hour. Place ice cream in a large bowl and leave at room temperature until slightly soft, but not melted! Add 2 tablespoon. l. cinnamon. Unfold the cake, grease with ice cream. Roll the cake into a roll from the same edge, but without a towel. Place the biscuit roll with ice cream in a frost-resistant dish. Place in the freezer for at least 4 hours.
- In a small bowl, beat the cream and 2 tbsp sugar to steady peaks. Spoon the whipped cream onto the roll. Top the biscuit roll with ice cream and decorate with chocolate plates.
Bon appetit!
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