Guests will love diving in to slices of this elegant cake, with its attractive spiral bands of ice cream and cake. Leftovers can be sliced and wrapped tightly for up to 2 weeks.
YIELD: 1 (13) ROLL
INGREDIENTS
- 1 cup sugar
- ½ cup water
- 1 tablespoon instant espresso powder
- 3 tablespoons Kahlua or other coffee-flavor liqueur
- 1 recipe Vanilla Bean Butter Cake batter
- Powdered sugar, as needed
- 1½ cups Toffee, crushed into bits
- 1 quart Caramelized Banana Rum Ice Cream , softened
PREPARATION
- To make the Kahlua-coffee simple syrup: Combine sugar, water, and espresso powder in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat and add Kahlua. Set aside to cool.
- Preheat the oven to 325°F.
- Grease the bottom of a jellyroll pan, line with parchment paper, then grease and flour the parchment paper.
- Pour cake batter evenly into pan and bake only until lightly browned; do not overcook.
- While the cake bakes, prepare a long piece of aluminum foil, about 24 long. Sift powdered sugar over the entire sheet of foil.
- As soon as the cake is done, loosen the sides of the cake, invert onto foil, peel off parchment, and brush with simple syrup.
- Spread the ice cream over all of the cake, and quickly sprinkle toffee bits on top of that.
- Roll tightly from the short end.
- Use the aluminum foil to wrap the roll tightly. Place in the freezer for at least 2 hours.
- Garnish with chocolate-covered cocoa beans, toffee shards, and/or fresh bananas.
