Brown Sugar Ice Cream Chocolate Roll or Roulade

  • Serves: Makes one; Serves 8 to 10
  • Baking Temp (degrees F): 350
  • Views: 4288
  • Comments: 3

The Jelly Roll Cake, also known as a Biscuit Roulade, is typically made from a thin sponge or foam-type cake, that is baked and then rolled into a tube-like or log shape around a filling and sliced to display the ingredients swirled into the rolled base of food. The type of cake used is flexible enough to withstand being rolled without cracking. 
SARAH SAYS: A jelly roll cake (American), also known as a biscuit roulade, roulade (Paupiette) or biscuit recipe (French) or Swiss Roll (English), is used to refer to cakes that when flat, serve as a base to be filled with another ingredient. A Roulade is a French term for a thin roll of meat or cake around savory or sweet fillings.

SARAH SAYS: These types of cakes lend themselves well to be frozen around ice cream fillings or all sorts of flavors. I especially love this recipe's combination of chocolate, brown sugar, coffee and caramel. It makes a wonderful and fancy or dressed-down dessert to serve with any type of meal; that's the fun of this recipe in that it is so versatile! Sometimes I serve it with my Hot Fudge Sauce Recipe instead of the Caramel Sauce and fill it with about 1/2 recipe Organic Chocolate Chip and Raspberry Vanilla Bean Ice Cream. This recipe is adapted from Emily Luchetti's book, A Passion for Ice Cream.

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