Apple Ice Cream Roll Recipe - Cooking Index
Apple Ice Cream Roll Recipe - Cooking Index
| 3 cups | 594g / 20oz | Eggs (large) |
| 1 cup | 198g / 7oz | Sugar |
| 2 cups | 474ml | Applesauce |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Ground cinnamon |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| 1/4 teaspoon | 1.3ml | Salt |
| Powdered sugar | ||
| 1 | Vanilla ice cream |
Line a greased 15 x 10 x 1-inch jelly-roll pan with waxed paper; grease paper. Place eggs in a mixing bowl; beat at high speed for 5 minutes. Gradually beat in sugar and 1/2 cup applesauce.
Sift flour, baking powder, 3/4 teaspoon cinnamon, nutmeg and salt together. Blend flour mixture into egg mixture, using low speed. Spread batter in pan.
Bake in preheated 375F oven for 15 minutes or until cake is lightly browned and springs back when pressed gently. Sprinkle kitchen towel with powdered sugar; immediately invert cake onto towel. Remove waxed paper; roll cake and towel together from narrow end. Let cake completely cool.
Unroll cake, trimming edges if desired. Remove from towel and spread with softened ice cream; re-roll. Wrap tightly in plastic wrap or foil and freeze.
Blend remaining 1-1/2 cups applesauce and 1/4 teaspoon cinnamon. Chill. When ready to serve, cut roll into slices and top each slice with chilled applesauce. Serve with whipped cream if desired.
Have ice cream slightly softened. Use only a very good quality applesauce that is not too thin.
Source:
Jo Anne Merrill
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