Ingredients
Equipment
Method
Make the chocolate sponge
- Preheat the oven to 375F. Separate the eggs, then beat the egg whites to stiff peaks.
- Beat the sugar into the egg yolks until light, then fold the yolk mixture into the whites.
- Sift in the flour, cocoa, and salt. Fold gently, then mix in the vanilla extract.
- Spread the batter in a parchment-lined 10x15 jelly roll pan. Bake for 10-12 minutes at 375F.
Roll while warm, then fill
- Turn the cake immediately onto a powdered sugar-dusted towel. Roll it up in the towel while warm.
- Cool the rolled cake seam-side down until it reaches room temperature. Keep the towel lightly floured with powdered sugar to prevent sticking.
- Unroll the cake completely. Spread the chocolate ice cream in horizontal stripes, then add vanilla, then strawberry in a line pattern.
- Re-roll tightly into a neat log. Wrap the cake roll in plastic and freeze for at least 6 hours.
Slice and serve
- Remove from the freezer and slice into rounds to reveal the chocolate-vanilla-strawberry tricolor Neapolitan swirl in every cut.
Notes
For clean slices, freeze the roll uncovered for 20 minutes after it’s wrapped in plastic, then slice straight from the freezer using a thin, sharp knife. Store tightly covered in the freezer for up to 2 weeks; freezing is yes (it’s the best texture). For a lighter option, use lower-fat ice cream in the same three flavors to reduce calories without changing the build.