Chocolate Ice Cream Roll

  1. Beat egg yolks until thick and lemon-colored.
  2. Gradually beat in 1/3 cup sugar;
  3. add
  4. vanilla.
  5. Beat
  6. egg
  7. whites until soft peaks form. Gradually add 1/2
  8. cup
  9. sugar
  10. and
  11. beat
  12. until stiff peaks form.
  13. Fold yolks into whites.
  14. Sift together flour, baking powder, cocoa and salt; fold into
  15. egg
  16. mixture.
  17. Spread
  18. batter evenly in greased and lightly floured 15 1/2
  19. x 10 1/2 x 1-inch jellyroll pan.
  20. Bake in moderate 375u0b0 oven about 10
  21. to
  22. 12 minutes or until done.
  23. Immediately loosen sides and turn
  24. out on towel sprinkled with confectioners sugar.
  25. Starting at narrow end, roll cake and towel together; cool on rack.
  26. Unroll; spread with 1 quart ice cream, softened to spreading consistency.
  27. Frost with chocolate gloss.
  28. Roll and freeze.

egg yolks, sugar, vanilla, egg whites, sugar, cocoa, cake flour, baking power, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=891107 (may not work)

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