“Pumpkin and Ice Cream Roll: A Sweet Twist on Your heavenlyDesserts”
Get ready to roll in flavor with our Pumpkin Ice Cream Cake Roll! Easy, creamy and with pumpkin spices that you will love.
Discover the secret to achieving that perfect texture and unforgettable flavor that will make you the hero of any event!
Ready for the dessert of your dreams? Turn that craving into reality! 🍰🍫
Here are some tips for a perfect Pumpkin Ice Cream Cake Roll:
- Do not overbake the cake; It should be spongy to the touch.
- Use a 10×15 inch jelly roll mold for uniform thickness.
- Roll the cake while it is hot with a kitchen towel to prevent cracks.
- Smooth the dough well in the pan before baking for a flat surface.
Be creative and have fun!
We Need
3 eggs yolks and whites divided
and a lot of love,essential to obtain the richest desserts
DIRECTIONS
ONE Mix the eggs yolks and vanilla with a mixer or hand mixer on high speed until yolks are thick (about 5 minutes). Add in the 1/3 cup of sugar, on high until sugar is thoroughly mixed. Stir in the pumpkin
TWO In another bowl, beat egg whites on medium speed until soft peaks form. Add 1/2 cup sugar and beat until stiff peaks form. Fold the yolk mixture into the whites mixture
THREE In another bowl, mix flour, baking powder and cinnamon, cloves and ginger. Add to the egg mixture, stirring until just combined
FOUR Spread into a greased (and use parchment paper if desired) jelly roll pan. Bake at 375*. Bake until top springs back when touched about 12 minutes
FIVE Turn out onto a towel with powder sugar sprinkled on it. (Loosen sides of cake first)
SIX Roll up starting with the short end, towel included. Set on a cooling rack
SEVEN When completely cooled, unroll cake and spread slightly softened ice cream on top of cake
EIGHT Sprinkle with chocolate chips
NINE Roll the cake back up, set on plate. Drizzle with chocolate and caramel if desired. Enjoy!
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