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Chocolate Ice Cream Roll
Two all-time favourites, chocolate cake and frozen yoghurt, are rolled into one stunning dessert.
Opt for non-fat frozen yoghurt instead of
ice cream to cut calories and fat.
Using egg whites in place of whole eggs lowers the cholesterol count
Ingredients
1 cup self-raising flour
1/4 cup cocoa
1/4 teaspoon baking powder
3 60 g eggs
2 egg whites
1 cup caster sugar
1/3 cup icing sugar
For the Filling
1 litre non-fat vanilla frozen yoghurt, softened
Preparation
1
Preheat oven to 200°C.
Line a Swiss-roll tin with greaseproof paper and spray with vegetable cooking spray.
Set aside.
2
Sift flour, cocoa and baking powder into a small bowl.
Mix well.
In a mixing bowl, using an electric mixer set on high speed, beat eggs and egg whites until foamy.
Add sugar and beat well until evenly blended.
3
At low speed, beat in flour mixture.
Spread batter evenly in prepared tin.
4
Bake until a toothpick inserted in centre comes out clean, about 12 minutes.
Sift icing sugar over a clean tea towel.
Turn cake out onto tea towel, remove greaseproof paper.
Starting with a short edge, roll up cake with towel.
Place, seam-side down, on a wire rack.
Cool completely.
5
To fill cake, unroll, remove cloth, spread with frozen yoghurt to within 2.5 cm of edges, re-roll cake.
Wrap in greaseproof paper.
Freeze, seam-side down, until firm, at least 2 hours.
Serve roll frozen, cutting into the slices with a sharp, serrated knife.
Cooks Tips
When spreading frozen yoghurt over cake, spread it to within 2.5 cm of edges. This prevents the filling from seeping out of the finished roll.
Beginning with a short edge, roll the filled cake up, Swiss-rollstyle. Wrap the roll in greaseproof paper, place in freezer until firm, at least 2 hours.