Serves8
- Active time:30 min
- Start to finish:4 1/2 hr
May 2009
Upon tasting this dessert in the test kitchens, the food editors split into two camps: those who loved it filled with vanilla ice cream, and those who preferred the version made with butter pecan. No matter which flavor you decide to use, you’ll love this impressive-looking ice cream cake. Plus, it’s a snap to make. The tender cake rolls up easily, and even if it cracks a bit, no worries—it will just add to the charm.
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1 1/2
cups
pecans (5 oz), toasted (see Tips) and cooled
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3/4
cup
sugar, divided
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2/3
cup
all-purpose flour, divided
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5
large eggs, separated
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3
tablespoons
whole milk
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1
teaspoon
pure vanilla extract
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1/4
teaspoon
salt
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1 1/2
pints
vanilla or butter pecan ice cream, softened slightly
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Preheat oven to 350°F with rack in the middle.
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Butter baking pan and line bottom and sides with parchment paper. Butter parchment and dust lightly with flour, knocking out excess.
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Pulse pecans with 1/4 cup sugar and 1/3 cup flour until very finely ground. Transfer to a large bowl and whisk in yolks, milk, vanilla, and salt.
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Beat whites with a pinch of salt using an electric mixer on medium speed until they just hold soft peaks. With mixer on low speed, add remaining 1/2 cup sugar in a slow stream. Beat on medium-high speed until whites hold stiff, glossy peaks. Fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Sprinkle remaining 1/3 cup flour over batter and fold in.
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Pour batter into sheet pan, spreading evenly. Rap pan against counter a few times to release any air bubbles. Bake until golden and springy to the touch, 18 to 25 minutes. Cool cake slightly in pan, about 10 minutes, then cover with a sheet of parchment and invert cake onto a large rack. Peel off parchment. Cool to warm, about 5 minutes more.
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Transfer cake on parchment to a work surface. Trim edges with a serrated knife. With a short end nearest you, spread ice cream over cake, leaving a 1-inch border along bottom end, a 3-inch border along top end, and a 2-inch border along each long side. Using parchment as an aid, roll up cake. Transfer to a parchment-lined small baking or sheet pan and freeze until ice cream is firm, about 3 hours.
