Neapolitan Swiss Roll Recipe By Tasty Food

NEAPOLITAN ICE CREAM CAKE ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
• Add the sugar, oil, and vanilla. Whisk again until incorporated.
• Add the flour, cocoa powder, baking powder, and salt.
• Mix with a spatula until combined.
• Pour the batter onto the baking sheet.
• Bake for 12 minutes until the cake is set.
• Lay out a kitchen towel and sprinkle with cocoa powder.
• Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Place in the refrigerator for 1 hour to cool.
• Place the cake on the counter and unroll.
• Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
• Smooth each line of ice cream out, being careful not to mix the flavors.
• Tightly roll the cake back up, this time without the towel.
• Freeze the cake for at least 3 hours, or overnight.
• Place the chocolate chips in a medium bowl.
• Pour the hot cream over the chocolate and stir until melted and smooth.
• Place the cake on a rack set over a baking sheet.
• Pour the ganache over the cake in an even layer.
• Place cake in the freezer for 30 minutes, or until the ganache is set.
• Enjoy!

NEAPOLITAN SWISS ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, whisk the eggs until light yellow and frothy. Add the water, oil, cake mix, sour cream, and stir until combined.
• Separate the batter into three bowls. Add the cocoa powder to one of the bowls of batter, and stir until combined. Pour the chocolate batter into a piping bag, cut off the tip off of the piping bag.
• Add the strawberry gelatin powder to one of the bowls of batter, and stir until combined. Pour the strawberry batter into a piping bag, cut off the tip off of the piping bag.
• Pour the rest of the vanilla batter into a piping bag, cut off the tip off of the piping bag.
• Pipe the strawberry onto a parchment paper-lined baking sheet, starting in the upper left corner. Pipe 3 1-inch (2 cm) lines of batter diagonally across the pan, beginning with the strawberry, following with the chocolate, then the vanilla. Continue this pattern until you have filled the entire baking sheet. Tap pan on the counter 3 times to release any air bubbles.
• Bake for 7 minutes.
• While warm, flip cake carefully onto a large dish towel. While still warm, roll with the towel tightly but carefully. Set aside to cool for at least 30 minutes.
• Unroll the cake carefully, and peel away the parchment paper.
• Spread the vanilla frosting evenly on the cake.
• Gently roll the cake up making sure not to roll too tight or the frosting will come out of the sides of the cake roll.
• Enjoy!