Go Back
+ servings
Featured Image for post Malted Milk Ball Ice Cream Cake Roll
Print Recipe Pin Recipe
5 from 1 vote

Malted Milk Ball Ice Cream Cake Roll

Cook Time14 minutes
Total Time14 minutes
Course: Cakes
Keyword: baking, Chocolate, Dessert
Servings: 12 servings
Author: Barbara Schieving

Ingredients

  • ½ cup all purpose flour minus 1 tablespoon
  • 1 tablespoon corn starch
  • cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 5 large eggs at room temperature
  • ¾ cup granulated sugar divided
  • 1 ½ teaspoons vanilla extract
  • 1.5 quart vanilla ice cream
  • 1 cup malted milk ball candies coarsely chopped
  • ½ cup heavy cream
  • 6 ounces semisweet or milk chocolate chopped
  • ¼ cup corn syrup
  • 1 ½ teaspoons vanilla extract
  • Additional malted milk ball candies for decoration

Instructions

  • Heat oven to 375º. Spray a 15 ½ x 10 ½ x 1-inch jelly-roll pan with cooking spray, line with parchment or wax paper and spray paper with additional spray.
  • In a small bowl, combine flour, corn starch, cocoa powder, baking powder, and salt.
  • Separate egg whites and yolks into 2 large mixing bowls. Beat egg whites on medium-high speed until foamy. Gradually beat in ½ cup sugar. Continue to beat on high speed just until stiff peaks form. (I used my KitchenAid to beat the whites and my hand mixer to beat the yolks.)
  • Beat yolks with the remaining ¼-cup sugar and vanilla extract until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in ¼ of beaten egg whites into mixture. Fold in remaining whites.
  • Spread in prepared pan; smooth top. Bake 12 - 14 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.
  • Dust a clean towel with confectioners' sugar; loosen edges of the cake from the pan and invert cake onto towel. Remove pan; carefully peel off parchment. Starting from the short end, roll up cake in the towel; place seam side down on wire rack; cool completely.

Filling

  • While cake is cooling put ice cream on the counter to soften. When ice cream is softened, unroll cooled cake and spread evenly with ice cream.
  • Sprinkle with malted milk balls. Roll up cake. Wrap tightly in parchment, then in foil and freeze, seam side down, overnight until firm.

Glaze

  • In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in vanilla; cool to room temperature.
  • Unwrap cake; trim ends. Place cake on a wire rack over a tray or parchment paper.
  • Pour glaze along top of cake roll, spreading with a spatula to cover sides. Sprinkle top of cake roll with crushed malted milk balls.
  • Freeze cake uncovered until glaze is firm about an hour.

Notes

Adapted from Redbook