Bake Club Ice Cream Roll Cake

Published December 20 2021

Side view of ice cream roll cake

One log, serves 6-8

4 egg whites

½ cup sugar

4 egg yolks

¼ cup sugar

4 Tablespoons butter, melted

2 Tablespoons milk

2 teaspoons vanilla extract

½ cup flour

¼  cup cocoa powder + more to sprinkle on parchment

1 teaspoon baking powder

½ teaspoon salt

2 candy canes, crushed 

2 pints ice cream (Milk Bar Candycane Cornflake is my fave)

Bake Club Fudge Sauce, or store bought (no judgment)

2-4 sheets parchment paper

Heat the oven to 350°F. Spray a 9x13” baking pan, line with parchment paper then spray the parchment paper. 

Whip egg whites and ½ cup sugar to achieve medium stiff peaks.

In a separate medium bowl, mix together yolks, ¼ cup sugar, melted butter, milk and vanilla. Mix in flour, cocoa powder, baking powder and salt and mix just to combine.

Fold in a small amount of the whipped eggs whites until incorporated, then fold in the remaining eggs whites gently being careful not to deflate too much until the batter is a consistent color.

Spread the batter evenly on the parchment paper lined baking sheet and bake for 10 minutes (Set a timer!).

At 10 minutes, flip the warm baking sheet on a larger or multiple same-sized pieces of parchment paper, sprinkle lightly with extra cocoa powder. Remove the bottom baser layer of parchment that the cake baked on. Use the fresh, larger parchment and quickly but gently roll the cake up into a log while it’s still warm and let set at room temperature and temper the ice cream to a spreadable consistency. 

Unroll the cooled cake, then spread the ice cream evenly over the surface. Roll the cake up gently (leaving the parchment paper behind), and place on a wire rack. Pop in the freezer for 10 minutes. 

Pour fudge sauce over the surface of the log, sprinkle with crushed candy canes and slice/serve or store in the freezer, well wrapped until you’re ready!