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Chocolate Ice Cream Roll Recipe
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1⁄4 Cup (4 tbs)|
|Peppermint ice cream||1 Quart (Pink Ice Cream)|
|Chocolate glaze||2 Cup (32 tbs) (1 Recipe)|
Serving size: Complete recipe
Calories 4289 Calories from Fat 1703
% Daily Value*
Total Fat 194 g299.2%
Saturated Fat 95.9 g479.5%
Trans Fat 21.7 g
Cholesterol 1134 mg
Sodium 2779.4 mg115.8%
Total Carbohydrates 626 g208.7%
Dietary Fiber 15.8 g63.1%
Sugars 496.4 g
Protein 56 g112.9%
Vitamin A 21.6% Vitamin C
Calcium 17.1% Iron 55.4%
*Based on a 2000 Calorie diet
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.
Stir peppermint ice cream just to soften; gently spread on cake.
Wrap in waxed paper; freeze.
Remove waxed paper, spread with Chocolate Glaze; dot with walnuts.
Freeze till serving time.