Foodie Friday: Key Lime Pie Ice-cream Cake RollFriday, June 12, 2009
Ciao, Kotori friends! I am Joyce from A Perfect Beginning. I am honored to be guest posting on Tonya’s blog today.
One of my many passions in life is baking and with today being Foodie Friday, I thought I would share this key lime pie ice cream cake roll. The easy thing about this recipe is you can add as much or little ingredients as you like for your taste buds. I have made this recipe using only the key lime ice cream (or making homemade ice cream adding the ingredients) served in small individual pedestal dishes, with a dollop of cream, a few fine curls of lime peels and a simple cookie.
If you enjoy tardiness and ice cream, this recipe will be perfect for a summer gathering. A couple years ago I was asked to make this cake roll for a baby shower. This was easy because I only needed 8 rolls to make and it was during the cooler season. Attending the shower was a bride-to-be who wanted this as her wedding cake. I still break out in a sweat every time I think of this day! It was in the middle of August and if you live or have ever been in the Chicagoland area in August not only is the temperature HOT, but the HUMIDITY can be unbearable. I had to make 20 large rolls and only had one freezer at the time. Thank goodness the restaurant is across the lake in town.
Key Lime Pie Ice-cream Cake Roll/s
Prep: 20 min., Bake: 20 min., Cool: 10 min., Chill: 30 min. Freeze: 9 hrs.
Yield: Makes 2 cake rolls or 1 large roll (10 to 12 servings each)
1 (16-oz.) package angel food cake mix
2/3 cup powdered sugar
1 cup coarsely crumbled graham crackers (4 sheets)*
5 tablespoons Key lime juice* (can use fresh or bottled key lime or lime juice)
1 teaspoon grated lime rind*
1/2 gal. vanilla ice cream, softened
1 (16-oz.) container frozen whipped topping, thawed
* add as much as you like
Raspberry Sauce Recipe below
Line 2 (15- x 10-inch) or 1 large jelly-roll pans with parchment or wax paper. Prepare angel food cake mix batter according to package directions. Pour evenly into prepared pans.
Bake at 325° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. (If baking cakes in 1 oven, bake on middle 2 racks for 10 minutes; then switch places, and continue baking for 5 to 10 minutes.)
Sift 1/3 cup powdered sugar evenly over each of 2 (24- x 18-inch) pieces heavy-duty aluminum foil.
Loosen edges of cakes from pans. Invert each slightly warm cake onto a prepared foil piece. Carefully remove parchment paper, and discard. Place a cloth towel on top of each cake. Starting at 1 long side, roll up foil, cake, and towel together.
Chill rolled cakes 30 minutes or until completely cool. Unroll and remove towels. (Keep each cake on foil piece.)
Stir crumbled graham crackers, Key lime juice, and 1 tsp. grated lime rind into softened ice cream. Spread half of ice cream over top of 1 prepared cake on foil piece, leaving a 1-inch border, and roll up jelly-roll fashion, ending seam side down. Wrap cake roll with foil piece, sealing at both ends. Place in freezer. Repeat procedure with remaining ice cream and prepared cake on foil piece.
Freeze cake rolls at least 8 hours or until firm. Unwrap and frost each evenly with whipped topping. Serve immediately, or freeze cake roll 1 hour or until whipped topping is firm; rewrap with foil, and freeze until ready to serve. Garnish, if desired, and serve with Raspberry Sauce.
Prep: 10 min.
Yield: Makes about 1 cup
1 (12-oz.) package frozen raspberries
3 Tablespoons powdered sugar
Process 1 (12-oz.) package frozen raspberries, thawed, in a blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a bowl, pressing mixture with the back of a spoon. Discard seeds. Stir in 3 Tbsp. powdered sugar until blended. Sauce may be stored in an airtight container in the refrigerator up to 2 weeks.