I love ice cream so much and in these warm days, there's nothing more suitable than ice cream cake.
Sponge cake shaped in a special way, filled with chocolate filling and topped with vanilla ice cream.
The cake is so delicious, and the ice cream on top gives it a very rich taste.
The cake is very simple to make, the challenging part is the shaping.
For the sponge cake:
5 eggs, separated to yolks and whites
1/2 cup sugar - 75 gram
1 cup flour - 120 gram
1 Tsp. baking powder
1 Tsp. vanilla extract
For the filling:
200 ml whipping cream
100 gram dark chocolate
1 Tsp. instant chocolate pudding powder
About 400 ml vanilla ice cream
*The measurements were made with 200 ml cup.
Heat oven to 180 degrees Celsius.
Beat the whites and gradually add the sugar. Beat to a firm foam.
Mix the yolks with the vanilla extract and fold to the whites mixture.
Mix the flour and baking powder together and fold to the whites.
Put baking sheet in a large aluminum pan, grease it and pour in the mixture.
Bake for 15 minutes, until golden and when done, set aside to cool for 5 minutes.
Fold the cake into a roulade while removing the baking sheet.
Leave the cake in that shape and make the filling:
Whip the whipping cream. Melt chocolate and fold to the cream.
Add Tsp. of instant chocolate pudding powder and fold.
Open the roulade to a rectangular again and cut into 6 equal stripes lengthwise.
Spread thin layer on each stripe and leave some spread for later use, and we start rolling :-) :
Roll one stripe to a roulade, and where the first stripe ends, you start to roll next to it the second stripe and so on.
Take the rolled cake and put it in a 26 cm round pan, so that the side with the rounds and cream is visible on top.
Spread on top of the roulade the rest of the filling and put in the freezer for 5 minutes.
Take the vanilla ice cream, whip it a bit and spread on top of the roulade.
Return to the freezer to set, and before easting, let it sit outside for couple of minutes.