Jamaican Ice Cream Cake
Serves 2
35 mins prep
45 mins cook
80 mins total
Jamaican ice cream cake is more like a heavy swiss roll cake, but is filled with ice cream instead of whipped cream. Unlike a swiss roll cake, they also only have 1 roll instead of the double roll of the classic dessert.
0 servings
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Preheat the oven to 350 degrees. Grease a 10x 15 baking tray/sheet pan and line it with parchment paper. In a medium bowl, combine melted butter, eggs, rum, vanilla, molasses and brown sugar. Gently whisk to dissolve the sugar and set aside. In a large bowl, combine flour, baking powder, salt, nutmeg, ginger, cinnamon, ground allspice and ground cloves.Whisk well to combine. Pour the wet mixture into the dry mixture and whisk to form a batter. Do not overmix. Pour the mixture onto the lined baking tray and spread with a spatula to the 4 corners of the tray. Bang the sheet pan against the counter to remove any air bubbles. The batter will look very thin on the tray. This is the goal. Place the cake in the oven and cook for 12 minutes. While the cake is cooking, place a tea towel on a flat workspace and cover the tea towel with a sheet of parchment paper. Dust the cocoa powder on the parchment paper using a sieve. Once the cake is cooked you will place it here for rolling. Remove the cake from the oven and turn it out onto the cocoa covered parchment paper while still hot. Remove the parchment paper from the back of the cake if it is baked on. Use the tea towel to prevent your hands from burning while gently rolling the cake into a cylinder from one of the shortest ends. Be sure that you have at least one full roll before setting the cake aside to fully cool while still rolled. It will cool quickly, in about an hour. Once the cake is cooled, unroll it onto a clean work surface and fill with slightly softened ice cream. Use a spatula to spread the ice cream evenly. It may not be fully even but this is okay. Re-roll the cake, doing one complete turn. If after one full roll there is excess cake, cut it away with a sharp knife. Clean up any ice cream that may have oozed out of the ends of the cylinder during rolling. Wrap in parchment paper and freeze for at least 4 hours. To serve, cut both ends of the cake away for a clean and even cut. Cut ice cream cakes into 2-3 inch thick rounds. To store uneaten cakes, individually wrap them in parchment paper and return to the freezer.
