Coffee Ice Cream Cake Roll

Coffee Ice Cream Cake Roll

1. Separate the egg white and egg yolk.

2. Melt the butter in water, mix it with water and set aside.

3. Add 3 drops of white vinegar to the egg white, add sugar in 3 times and beat until stiff foaming. (Small sharp corners appear in the meringue)

4. Pour in the egg yolk and stir evenly at level 1.

5. Sift in low-gluten flour and stir until no dry flour is visible.

6. Use a small spoon to scoop out 2 scoops of batter into the butter bowl and mix well. Preheat the oven and fire up and down 180 degrees.

7. Pour the mixed batter back into a large bowl and stir evenly.

8. Put greased paper on the baking tray, pour the cake batter, and smooth the surface. Put it in the preheated oven, middle level, and bake for about 20 minutes.

9. Put the baked cake upside down on another piece of greased paper, tear off the greased paper while it is hot, then turn the cake upside down and place it on the grill to cool.

10. The coffee ice cream melts at room temperature, and it's enough to melt.

11. Put the back of the cake up and spread the ice cream evenly.

12. Slowly use oil paper to help roll up the cake.

13. Wrap it with a layer of tin foil and put it in the refrigerator for more than 3 hours to slice.

Tips:

Wrapping tin foil paper is to prevent the moisture in the refrigerator from wetting the grease paper and affecting the taste of the cake.
You can use your favorite ice cream.
The method of coffee ice cream: 300 grams of whipped cream, whipped in ice water until 9 is distributed, 200 grams of condensed milk plus 5 grams of coffee powder (you can use a grinder to grind into a fine powder), mix well, then pour into the whipped cream, mix well and freeze. .