Lessons learnt while Making Ice cream cake rolls

I was trying my hand in making cake rolls. As a beginner, I think I have just managed to make this cake Ok kind of. I wouldn’t say it was the most perfect try, as when I rolled it, cracks started to develop, which shouldn’t be happening for a perfect cake roll. This reminds me, I have some more miles to go.
This however was just enough to pacify our thirst for some new type of desert. I am glad I did my best for it.
Figure it out. I was going nuts to figure out what cake flour is. Lesson learned Number one-check synonyms for ingredients (that include knowing local names of ingredients) before trying out new recipes. I searched every aisle of my supermarket here, even asked one of the helper working in there. I came back home empty handed after all those efforts, but later when I checked in net found out that cake flour is self rising flour. I have been using self rising flour to make Banana Pancakes every weekend now and I don’t need to add that I have ample supply of these in my pantry. Despite of that I wasted precious time in finding/figuring out this. Cake flour is -Self rising flour with some added cornstarch to give that smooth and fine texture, a kind of perfect for this type of smooth cake roll recipes.Cake flour is accomplished by heavy milling.

Being adventurous is good but not this time. Lesson number two-never under estimate modern technology. I used a fork for folding the eggs; yeah I know a big mistake. I would suggest relying on your Kitchen Aid Mixer type Processor for it, as it saves your hands potential energy while folding eggs .By the time I finished folding egg yolks and then egg whites, my hands and fingers were aching. Lesson learned number three-Time to get some proper egg beater.

Sometimes small is mighty. Lesson Number- O.k ,last one in my list-If a particular recipe has asked for a special ingredients, never skip that, and more so if it is about baking a cake. Wax papers come handy when making these cake rolls. Mine was stuck in the baking tray and for that I have to tap it quite firmly to get hold of the cake, resulting in some cracks. Get good quality wax paper and bake over it. This way the cake can slide of the pan with ease.

This was very flavourful, a very soft cake and was much liked by my family despite all the goof-ups I have made.

Now with the entire lesson learnt, to the recipe , adapted from here-( Here )
Ice –cream cake roll
Recipe requirements
4 eggs separated
¾ cup of cake flour
¾ cup of sugar
¼ cup of cocoa powder
¾ tsp of baking powder

1 tsp of vanilla essence
2-3 cups of ice-cream any flavour
Pinch of salt
Method
In a bowl, mix in cake flour, cocoa powder, salt.
Let eggs come to room temperature or let it sit for 15-20 mints prior of making this cake, then separate egg yolks and egg whites.
In a large mixing bowl, beat in egg yolks till it becomes thick and pale yellow .I did with a fork and it took me 10-12 mints of continuous and vigorous mixing, quite tiring though .I would suggest you to use any kitchen aid mixer. Just run it for 3-4mints at high and you are all done. Simple as that.
Slowly add sugar and vanilla to it and keep mixing it well. It took another 10 -12 mints with a fork/egg beater.
In a separate bowl, beat in egg whites to white soft peaks or until light and puffy. Then keep adding rest of the egg whites to form light and soft peaks.
Line a greased 15 inch*10 inch*1 inch baking tray with wax paper. Grease and flour the paper.
Preheat oven at 175 deg Celsius or 350 deg F, bake it for 15-16 mints. Take out and check-if touched it should spring back. Turn this cake over a kitchen towel dusted with confectioner’s sugar or icing sugar.Take out the wax paper slowly now.
Then roll this cake up and let it cool for sometimes.
After it has cooled, unroll the cake and then generously spread any flavor ice-cream. Roll this cake again. Cover with plastic wrap and freeze.
Before serving, just thaw it for 4-5 mints, cut and serve with some chocolate sauce or some extra ice-cream.

Note-
I looked for cake flour in net, and came to conclusion it is the self rising/raising flour available here. So I have used self rising flour for the above recipe.
The filling can be any flavored jam or marmalade or even any flavored ice-cream. This cake roll reminded us of cassata ice-cream that we used to have in Delhi.

And let me wish all my readers a very happy poila Baishak, Baisakhi,Rongali –bihu ,Puthandu and Vishu.
Shobo nababarsho everybody