Chocolate Ice Cream Roll Recipe
Ingredients
| Egg whites | 5 | |
| Cream of tartar | 1/2 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg yolks | 5 | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Cocoa | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| 1 quart pink peppermint ice cream | ||
| 1 recipe Chocolate Glaze | ||
Directions
Beat egg whites and cream of tartar till stiff but not dry.
Gradually beat in 1/2 cup sugar.
Beat egg yolks till thick and lemon-colored.
Sift 1/2 cup sugar with flour, cocoa, and salt; fold into yolks till blended; add vanilla.
Carefully fold yolk mixture into whites.
Line bottom and sides of 15 1/2x 10 1/2x1-inch pan with waxed paper; grease paper lightly.
Spread batter evenly in pan.
Bake in slow oven (325°) about 25 minutes.
Cool 5 minutes; turn onto towel sprinkled with sifted confectioners' sugar.
Peel off paper.
Trim side crusts.
Roll cake with towel; cool.
Unroll.
Stir peppermint ice cream just to soften; gently spread on cake.
Roll up.
Wrap in waxed paper; freeze.
Remove waxed paper, spread with Chocolate Glaze; dot with walnuts.
Freeze till serving time.
Slice.
Gradually beat in 1/2 cup sugar.
Beat egg yolks till thick and lemon-colored.
Sift 1/2 cup sugar with flour, cocoa, and salt; fold into yolks till blended; add vanilla.
Carefully fold yolk mixture into whites.
Line bottom and sides of 15 1/2x 10 1/2x1-inch pan with waxed paper; grease paper lightly.
Spread batter evenly in pan.
Bake in slow oven (325°) about 25 minutes.
Cool 5 minutes; turn onto towel sprinkled with sifted confectioners' sugar.
Peel off paper.
Trim side crusts.
Roll cake with towel; cool.
Unroll.
Stir peppermint ice cream just to soften; gently spread on cake.
Roll up.
Wrap in waxed paper; freeze.
Remove waxed paper, spread with Chocolate Glaze; dot with walnuts.
Freeze till serving time.
Slice.
Chef
