Chocolate ice cream roll delicious desserts.

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Chocolate Ice Cream Roll

By Admin 11 Comments

Health Check

Opt for non-fat frozen yoghurt instead of ice creaam to cut calories and fat

Using egg whites in place of whole eggs lowers the cholesterol count

Preparation Time

15 minutes plus chilling

Cooking Time

12 minutes

Recipe makes 12 slices

1 cup self-raising flour

¼ cup cocoa

¼ teaspoon baking powder

3 60g eggs

2 egg whites

1 cup caster sugar

⅓ cup icing sugar

1 litre non-fat vanilla frozen yoghurt, softened

Preparation & Cooking

Preheat oven to 200℃. Line a Swiss-roll tin with greaseproof paper and spray with vegetable cooking spray. Set aside.

Sift flour, cocoa and baking powder into a small bowl. Mix well. In a mixxing bowl, using an electric mixer set on high speed, beat eggs and egg whites until foamy. Add sugar and beat well untill evenly blended.

At low speed, beat in flour mixture. Spread batter evenly in prepared tin.

Bake until a toothpick inserted in centre comes out clean, about 12 minutes. Sift icing sugar overa clean teatowel. Turn cake out onto teatowel, remove greaseproof papper. Starting with a short edge, roll up cake with towel. Place, seam-side down, on a wire rack. Cool completely.

To fill cake, unroll, remove cloth, spread with frozen yoghurt to within 2.5cm of edges, re-roll cake. Wrap in greaseproof paper. Freeze, seam-side down, untill firm, at least 2 hours. Serve roll frozen, cutting into the slices with a sharp, serrated knife.

Per Serving

Cals 187/kj 782

Carbohydrates 32 g

Fibre 1 g

Protein 10 g

Sodium 194 mg

Fat 2 g

Cholesterol 58 mg

Cook's Tips

When spreading frozen yoghurt over cake, spread it to within 2.5cm of edges. This prevents the filling from seeping out of the finished roll.

Beginning with a short edge, roll the filled cake up, Swiss-roll-style. Wrap the roll in greaseproof paper, place in freezer until firm, at least 2 hours.