Ice Cream Apple Roll Cake Recipe

3 eggs
3/4 cup sugar
1/2 cup unsweetened applesauce
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 tablespoons confectioners' sugar
2-1/2 cups vanilla ice cream, softened
1 - 8 ounce carton frozen fat free whipped topping, thawed
cinnamon for top sprinkle
Caramel ice cream topping, optional

Spray the baking pan with coking spray then line with parchment paper; spray the parchment paper and set aside.

In a large bowl, beat the eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-color. Stir in applesauce.

In a separate bowl combine the flour, baking powder, baking soda, cinnamon, salt and cloves; fold into the applesauce mixture. Spread cake batter evenly into prepared pan.

Bake cake at 350° for allotted baking time or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a clean kitchen towel dusted with confectioners sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.

Frost the cake top, sides and ends with whipped topping. Cover and freeze for at least 2 hours. Remove the cake from the freezer 10 minutes before the cutting ice cream cake. Drizzle with caramel topping if desired.