Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 1 cup granulated sugar, divided
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 cups coconut ice cream, softened
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 10x15 inch jelly roll pan
- Parchment paper
- Electric mixer
- Ice cream scoop
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a 10x15 inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat egg yolks with 3/4 cup of sugar until thick and pale yellow. Add water, vanilla extract, and coconut extract, and beat until well combined.
4. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
5. Fold the flour mixture into the egg yolk mixture until just combined. Then, fold in the egg whites until no white streaks remain.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 12-15 minutes or until the cake is lightly golden and springs back when touched.
7. While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel, starting at the short end. Let cool completely.
8. Once the cake is cool, unroll it and spread the softened coconut ice cream evenly over the surface. Sprinkle with sweetened shredded coconut.
9. Roll the cake back up, using the towel to help you. Wrap the cake tightly in plastic wrap and freeze for at least 2 hours or until firm.
10. To serve, remove the plastic wrap and slice the cake roll into 1-inch slices. Serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 9g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 160mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- You can use any flavor of ice cream you like instead of coconut ice cream.
- Almond extract can be used instead of coconut extract.
Variations:
- Add chopped nuts or chocolate chips to the ice cream filling for added texture.
- Use a different flavor of cake mix, such as chocolate or vanilla.
Tips and tricks:
- Make sure the cake is completely cool before adding the ice cream filling.
- Soften the ice cream by leaving it out at room temperature for 10-15 minutes before spreading it onto the cake.
- Use a serrated knife to slice the cake roll for clean cuts.
Storage instructions:
- Store any leftover cake roll in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- Allow the cake roll to thaw for 5-10 minutes before serving.
Presentation ideas:
- Serve the cake roll on a platter garnished with fresh berries and mint leaves.
Garnishes:
- Fresh berries
- Mint leaves
- Whipped cream
Pairings:
- Serve with a cup of hot coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Coconut macaroons
Troubleshooting advice:
- If the cake cracks when rolling it up, don't worry! Simply cover the cracks with the ice cream filling.
Food safety advice:
- Make sure to keep the cake roll frozen until ready to serve to prevent the ice cream from melting.
Food history:
- Ice cream cake rolls have been a popular dessert since the 1950s.
Flavor profiles:
- Sweet, creamy, and coconutty.
Serving suggestions:
- Serve the cake roll as a refreshing summer dessert or as a special treat for a birthday or holiday celebration.
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