Chocolate Ice Cream Roll
- 4 egg yolks
- 1/3 c. sugar
- 1/2 tsp. vanilla
- 4 egg whites
- 1/2 c. sugar
- 1/4 c. cocoa
- 2/3 c. sifted cake flour
- 1 tsp. baking power
- 1/4 tsp. salt
- Beat egg yolks until thick and lemon-colored.
- Gradually beat in 1/3 cup sugar;
- add
- vanilla.
- Beat
- egg
- whites until soft peaks form. Gradually add 1/2
- cup
- sugar
- and
- beat
- until stiff peaks form.
- Fold yolks into whites.
- Sift together flour, baking powder, cocoa and salt; fold into
- egg
- mixture.
- Spread
- batter evenly in greased and lightly floured 15 1/2
- x 10 1/2 x 1-inch jellyroll pan.
- Bake in moderate 375u0b0 oven about 10
- to
- 12 minutes or until done.
- Immediately loosen sides and turn
- out on towel sprinkled with confectioners sugar.
- Starting at narrow end, roll cake and towel together; cool on rack.
- Unroll; spread with 1 quart ice cream, softened to spreading consistency.
- Frost with chocolate gloss.
- 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)