ICE CREAM ROLL
ICE CREAM ROLL
Ingredients
- 6 Tbsp. cake flour
- 6 Tbsp. cocoa
- ½ tsp. baking powder
- ¼ tsp. salt
- 4 eggs, separated
- ¾ c. sugar
- 1 tsp. vanilla
- vanilla or coffee ice cream
Instructions
- Reserve 2 tablespoons of sugar and 1 tablespoon of cocoa for rolling cake. Grease pan (15x10x1 inch), line with wax paper cut ½ inch smaller than pan. Grease the paper.
- Measure dry ingredients into sifter. Beat egg whites until foamy in large bowl. Add sugar, one tablespoon at a time, beating well after each addition until meringue stands in soft peaks. Beat egg yolks with same beater until thick and lemon colored, in small bowl. Beat in vanilla. Gradually fold into egg whites. Then fold in sifted dry ingredients. Bake at 400 degrees for 13 minutes.
- Turn cake out onto a cloth lightly sprinkled with sugar and cocoa. Remove paper and trim any crisp edge. Roll up cake and cloth. Place on rack to cool. When cool, unroll and cover with vanilla or coffee ice cream and reroll. Freeze. Serve with hot fudge sauce.
Notes
Pat Larson
3.5.3226