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Chocolate Ice Cream Roll Recipe
|Cake flour||3⁄4 Cup (12 tbs), sifted|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Eggs||5 Small, separated|
|Sugar||1 Cup (16 tbs)|
|Vanilla ice cream||1 Quart|
Calories 603 Calories from Fat 203
% Daily Value*
Total Fat 23 g34.8%
Saturated Fat 12.8 g63.8%
Trans Fat 0 g
Cholesterol 203.3 mg
Sodium 254 mg10.6%
Total Carbohydrates 94 g31.2%
Dietary Fiber 7.5 g29.9%
Sugars 67.3 g
Protein 15 g29.4%
Vitamin A 16.4% Vitamin C 3.5%
Calcium 24.9% Iron 14.3%
*Based on a 2000 Calorie diet
1)In a bowl, sift flour, salt and cocoa together 2 times.
2)Then, add lemon juice to egg yolks and beat until thick and lemon-colored.
3)In another bowl, whip egg whites until soft peaks form.
4)Slowly add sugar and continue beating until stiff peaks are formed.
5)Add egg yolks and then fold in sifted dry ingredients.
6)Take a 10 1/2x5xl-inch pan lined with waxed paper and pour batter into it.
7)Bake at 350 degrees at 15 to 18 minutes.
8)Sift additional cocoa on a clean dish towel.
9)When cake is baked, loosen sides from the pan and turn out on towel.
10)Remove waxed paper and trim off crusts and roll up tightly in the towel and cool.
11)Unroll carefully and spread with softened ice cream and reroll tightly.
12)Put the chocolate ice cream roll in freezer or freezing compartment of refrigerator until serving time.
13)Serve the chocolate ice cream roll chilled.