Lemon and Huckleberry Roulade

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Degree Of Difficulty: Moderate
Prep Time: 30 Minutes
Equipment: spatula, 13” x 9” jelly roll pan or sheet pan, off set spatula, parchment paper, whip, metal bowl

• 5 qts. vanilla cake mix
• 3 lemons
• 4 cups (32 oz.) Italian meringue
• 1 gallon (4-3/4 lbs.) BLUE BUNNY® Huckleberry Ice Cream, #716713

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Make vanilla cake mix according to directions. Cut lemons in half and squeeze juice through strainer into bowl. Discard seeds.
Add lemon juice to cake mix. Pour 2 cups cake batter into parchment lined 13" x 9" jelly roll pan and bake according to directions.
Let cake cool.

To assemble roulade, scoop 1 gallon (4-3/4 lbs.) of BLUE BUNNY® Huckleberry Ice Cream on the cake. Using a spatula, spread out
ice cream leaving 1/2" of the edge of cake uncovered with ice cream. Place sheet pan back in freezer for 5-10 minutes, letting
the ice cream become somewhat hard again. Starting at one end of the cake, roll cake making a log shape. Using an offset spatula,
cover roulade with meringue and place in freezer until ready to serve. Slice into 12 equal portions prior to serving.

Makes 12 servings

  5½ X 8  8½ X 11


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Variations:

• Substitute Meyers lemons in place of traditional lemons for an added touch of mandarin orange flavor.
• Instead of covering roulade with meringue, slice roulade and pipe meringue on top.

Hints:

• All desserts can be pre-made and stored in the freezer on sheet pans until ready to serve.
• Freeze the dessert plate before serving to decrease melting of ice cream.

Menu Description:

Elegance with the touch of lemon. A sweet vanilla cake with the zest of lemons encasing BLUE BUNNY® Huckleberry Ice Cream, topped with an Italian meringue. Delizioso!