Bonfiglio'S Ice Cream Cake
A delightful ice cream cake rolled in a light sponge, perfect for summer gatherings or special occasions, combining airy texture with creamy ice cream flavor.
Ingredients
Instructions
- Beat egg yolks with sugar until thick and pale.
- Add flour to the egg yolk mixture and mix well.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the egg yolk, sugar, and flour mixture.
- Pour the batter into a greased and floured 11 x 17-inch cookie sheet with sides.
- Bake at 350°F (175°C) for 25 minutes.
- Remove from the oven, transfer to a towel or rack to cool.
- Spread softened ice cream evenly over the cooled cake.
- Roll the cake like a jelly roll, wrap it tightly, and freeze.
- Serve the frozen ice cream cake slices.
Tips & Substitutions
To ensure a light and airy cake, be sure to beat the egg whites until stiff peaks form and fold them gently into the yolk mixture to avoid deflating. If you're short on eggs, you can use two egg whites for each yolk. For added flavor, consider mixing in a teaspoon of vanilla extract or almond extract to the batter. This cake pairs beautifully with Very Easiest - Peach Pie (Fresh) for a delightful dessert spread.
Serving Suggestions
Serve the ice cream cake slices on chilled dessert plates for a refreshing treat. You can garnish with fresh fruit or a drizzle of chocolate sauce for added appeal. This dessert is perfect for summer gatherings or special occasions and would pair well with a light fruit salad or whipped cream on the side.
Storage & Reheating
Store any leftover ice cream cake tightly wrapped in plastic wrap or aluminum foil in the freezer. It can last up to two weeks when properly stored. To serve, simply remove from the freezer and let it sit at room temperature for about 10 minutes before slicing for easier cutting.
Nutrition & Diet Analysis (per serving)
Each serving of Bonfiglio'S Ice Cream Cake contains roughly 280 calories, with 7g protein, 41g carbohydrates, and 10g fat. It is a good source of protein (14% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought ice cream for this cake?
Yes, store-bought ice cream works perfectly for this recipe. Just make sure the ice cream is slightly softened for easy spreading over the cooled cake. You can also mix different flavors for a fun twist!
What can I use instead of flour for a gluten-free version?
For a gluten-free version, you can substitute the flour with an equal amount of almond flour or a gluten-free all-purpose flour blend. This will maintain the texture while making the cake suitable for those with gluten sensitivities.
How long does the cake need to freeze before serving?
After rolling the cake with the ice cream filling, it should freeze for at least 4 hours or preferably overnight. This ensures the ice cream sets properly and makes slicing easier when you’re ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).