Find The Recipe:
Neapolitan Ice Cream Cake Roll
Ingredients
for 10 servings
CAKE
nonstick cooking spray
6 large eggs
1 cup (200 g) granulated sugar
2 tablespoons oil
2 teaspoons vanilla extract
½ cup (60 g) all-purpose flour
½ cup (60 g) cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 pt (475 g) chocolate ice cream, softened
1 pt (475 g) strawberry ice cream, softened
1 pt (475 g) vanilla ice cream, softened
GANACHE
2 cups (350 g) chocolate chips
2 cups (480 mL) heavy cream, hot
Preparation
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
- In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
- Add the sugar, oil, and vanilla. Whisk again until incorporated.
- Add the flour, cocoa powder, baking powder, and salt.
- Mix with a spatula until combined.
- Pour the batter onto the baking sheet.
- Bake for 12 minutes until the cake is set.
- Lay out a kitchen towel and sprinkle with cocoa powder.
- Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
- Place in the refrigerator for 1 hour to cool.
- Place the cake on the counter and unroll.
- Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
- Smooth each line of ice cream out, being careful not to mix the flavors.
- Tightly roll the cake back up, this time without the towel.
- Freeze the cake for at least 3 hours, or overnight.
- Place the chocolate chips in a medium bowl.
- Pour the hot cream over the chocolate and stir until melted and smooth.
- Place the cake on a rack set over a baking sheet.
- Pour the ganache over the cake in an even layer.
- Place cake in the freezer for 30 minutes, or until the ganache is set.
- Enjoy!
*Recipe on video and text may differ from each other!
How to cook Neapolitan Ice Cream Cake Roll:
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