But then it showed up in a new book this spring, The Vintage Baker*, there as a holiday-ready peppermint cake roll, and I couldn’t resist any longer. This is one of those old-school recipes I’d seen bouncing around for years and studiously avoided due to an inherent and well-earned distrust of rolled cakes.
And you want to do all of these things because this is one of the prettiest ice cream cakes I’ve ever made, and much easier and faster than it looks.
#Melted ice cream cake strain plus#
With flour and cocoa inside, plus an additional egg, it’s stretchier and softer, and it doesn’t fight you so much when you want to roll, unroll it, and then reroll it.
(“You owe me a quarter, mom.” “Not if you want cake.” is a conversation that might or might not happen around here on Passover.) But this one is different. Wait, come back! No matter how charming Mary Berry and Paul Hollywood made them look on that early episode of Great British Bake Off, I know how most of us feel actually feel about making rolled cakes, which is that they’re the worst: pesky with separated eggs, fragile, cracking, prone to failure, causing foul language to leave the mouth of the person cooking.
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