Chocolate Ice-cream Cake Roll

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 10
• 1/3 cup flour
• 1/4 teaspoon baking soda
• 4 egg yolks
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla
• 1/3 cup sugar
• 4 egg whites
• 1/2 cup sugar
• 2 cups softened ice cream
• powdered sugar (to garnish)

Recipe

• 1 grease and lightly flour a 15x10-inch jelly roll pan, and set aside.
• 2 stir together flour, cocoa powder, and baking soda and set aside.
• 3 in a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high for 5 minutes or till thick and lemon colored.
• 4 gradually add 1/3 cup sugar beating on high till sugar is almost completely dissolved.
• 5 thoroughly wash beaters.
• 6 in separate bowl beat egg whites on medium speed till soft peaks form.
• 7 gradually add the 1/2 cup sugar, beating till stiff peaks form.
• 8 fold egg yolk mixture in with egg whites.
• 9 sprinkle flour mixture over egg mixture, folding gently just till combined.
• 10 spread batter evenly in the pan.
• 11 bake 375°f for 12 to 15 minutes.
• 12 cake should spring back when touched lightly.
• 13 immediately loosen edges of cake and turn over on towel lightly sprinkled with powdered sugar.
• 14 roll the cake up w/ the towel jelly roll style, short end to short end.
• 15 cool on wire rack, unroll and spread w/ softened ice cream.
• 16 roll up again wrap in plastic wrap and freeze at least 2 hours before serving.