Recipe for ice cream cake rolls

To make the ice cream cake rolls, beat the eggs in a large bowl until frothy. From experience, I recommend beating the eggs for at least 2-3 minutes to get enough volume.

Add the sugar and a pinch of salt and continue beating the mixture until it is light and creamy.

Sieve the flour and stir into the egg and sugar mixture alternately with the milk. I recommend adding the flour and milk a little at a time and mixing well to avoid lumps.

Leave the dough to rest for about 30 minutes. This step is very important as it gives the dough the perfect consistency.

In the meantime, heat the oil in a frying pan or deep pan. Test the temperature by pouring a blob of batter into the oil. If it rises immediately, the oil is hot enough.

Dip an ice cream cake iron into the oil to heat it up and then dip it into the dough. The hot iron makes the dough rise immediately and gives it its characteristic shape.

Fry the rolls in hot oil until golden brown. They can easily be turned over with tongs.

Drain the finished ice cream cake rolls on kitchen paper and dust them with powdered sugar while still warm.