Chocolate Swiss Roll with Vanilla Ice Cream
by Tarla Dalal
Added to 145 cookbooks
This recipe has been viewed 37325 times
Vanilla ice-cream and raisins rolled into chocolate cake make a terrific combination.
- Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together.
- Mix the condensed milk, vanilla essence and butter very well.
- Mix the flour mixture and condensed milk mixture very well.
- Add a little water at a time, while stirring continuously so that about 150 ml. Water is added.
- Pour the batter into a swiss roll tin and bake in hot oven at 170 degree c ( 340 degree f) for 10 to 15 minutes.
- When the cake is ready, remove and cool slightly. Spread a polythene sheet on an even surface, spread some ground sugar on it and put the cake with the top side facing up. Spread more sugar and roll.
- Keep aside for 15 to 20 minutes till completely cooled.
- Unroll the cake. Spread the ice-cream evenly and sprinkle soaked raisins on top.
- Roll agian and wrap in a polythene sheet. Store in the freezer compartment of a refrigerator.
- To serve, cut into slices and serve with chocolate sauce.
Nutrient values (Abbrv) per serving
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