This Neapolitan Ice Cream Cake Roll is a fun and delicious dessert that blends the timeless flavors of chocolate, vanilla, and strawberry ice cream into a classic rolled sponge cake. Inspired by the traditional Neapolitan dessert, this cake roll is perfect for summer gatherings, birthdays, or just when you’re in the mood for something sweet and refreshing. The sponge cake is light and airy, with a subtle hint of coffee liqueur adding depth to the ice cream filling. Garnished with grated dark chocolate, this dessert is as elegant as it is tasty.
Ingredients:
For the Sponge Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp powdered sugar (divided, for dusting)
For the Filling:
- 1/4 cup coffee liqueur (use up to 1/2 cup if you prefer a stronger flavor)
- 1.5 liters Neapolitan ice cream (about 3/4 of a 2-liter carton, softened)
For the Garnish:
- 1 oz dark chocolate, grated
Instructions:
Step 1: Prepare the Sponge Cake
- Preheat the oven to 350°F (180°C). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper, then dust the parchment with 1 tablespoon of powdered sugar.
- In a spacious mixing bowl, whisk the eggs and granulated sugar at high speed for approximately 5 minutes, until the mixture becomes pale, thick, and fluffy.
- Add in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly incorporate the dry ingredients into the egg mixture, taking care to avoid deflating the batter.
- Transfer the batter to the prepared jelly roll pan, smoothing it out evenly with a spatula.
- Bake for 10 to 12 minutes, or until the cake bounces back when gently pressed.
- Once baked, immediately invert the cake onto a clean kitchen towel dusted with the remaining 1 tablespoon of powdered sugar.
- Carefully peel off the parchment paper.
Step 2: Assemble the Cake Roll
- Once the cake has cooled, gently unroll it and brush the inside with the coffee liqueur, adjusting the amount to your taste.
- Soften the Neapolitan ice cream slightly and spread it evenly over the unrolled cake, ensuring a layer of each flavor.
- Avoid spreading the ice cream too close to the edges to prevent overflow when rolling.
- Re-roll the cake, this time without the towel, and wrap it tightly in plastic wrap.
- Place in the freezer for a minimum of 4 hours, or until the ice cream has solidified.
Step 3: Garnish and Serve
- Once the cake roll is firm, remove it from the freezer.
- Unwrap the plastic wrap and transfer the cake to a serving platter.
- Garnish the top with grated dark chocolate.
- Slice and serve immediately for a perfect blend of cake and Neapolitan ice cream in each bite!
Conclusion:
This Neapolitan Ice Cream Cake Roll is a perfect marriage of sponge cake and classic ice cream flavors, making it a delightful treat for any occasion. The combination of airy sponge cake, coffee liqueur, and a trio of ice cream flavors will surely impress your guests with its refreshing taste and beautiful presentation.
Neapolitan Ice Cream Cake Roll
A light sponge cake is rolled with coffee liqueurand filled with Neapolitan ice cream, creating a stunning dessert that'sperfect for warm weather. Grated dark chocolate on top adds a decadentfinishing touch.
Ingredients
For the Sponge Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp powdered sugar divided, for dusting
For the Filling:
- 1/4 cup coffee liqueur use up to 1/2 cup if you prefer a stronger flavor
- 1.5 liters Neapolitan ice cream about 3/4 of a 2-liter carton, softened
For the Garnish:
- 1 oz dark chocolate grated
Instructions
Step 1: Prepare the Sponge Cake
- Preheat the oven to 350°F (180°C). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper, then dust the parchment with 1 tablespoon of powdered sugar.
- In a spacious mixing bowl, whisk the eggs and granulated sugar at high speed for approximately 5 minutes, until the mixture becomes pale, thick, and fluffy.
- Add in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly incorporate the dry ingredients into the egg mixture, taking care to avoid deflating the batter.
- Transfer the batter to the prepared jelly roll pan, smoothing it out evenly with a spatula.
- Bake for 10 to 12 minutes, or until the cake bounces back when gently pressed.
- Once baked, immediately invert the cake onto a clean kitchen towel dusted with the remaining 1 tablespoon of powdered sugar.
- Carefully peel off the parchment paper.
Step 2: Assemble the Cake Roll
- Once the cake has cooled, gently unroll it and brush the inside with the coffee liqueur, adjusting the amount to your taste.
- Soften the Neapolitan ice cream slightly and spread it evenly over the unrolled cake, ensuring a layer of each flavor.
- Avoid spreading the ice cream too close to the edges to prevent overflow when rolling.
- Re-roll the cake, this time without the towel, and wrap it tightly in plastic wrap.
- Place in the freezer for a minimum of 4 hours, or until the ice cream has solidified.
Step 3: Garnish and Serve
- Once the cake roll is firm, remove it from the freezer.
- Unwrap the plastic wrap and transfer the cake to a serving platter.
- Garnish the top with grated dark chocolate.
- Slice and serve immediately for a perfect blend of cake and Neapolitan ice cream in each bite!