Chocolate Ice Cream Roll Recipe

Ingredients

• 4 eggs, separated
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 tablespoon confectioners' sugar
• 1 quart cookies and cream ice cream
• FROSTING:
• 2 cups confectioners' sugar
• 3 tablespoons baking cocoa
• 1/4 cup milk
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract

Directions

• In a large bowl, beat the egg yolks, baking powder and salt until thick and lemon-colored.
• In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine flour and cocoa; fold into egg mixture. Stir in extracts.
• Spread into a greased and parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 10-12 minutes or until top springs back when lightly touched. Cool for 5 minutes.
• Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• Unroll cake; spread ice cream evenly over the cake to within 1 in. of edges. Roll up again. Cover and freeze until firm.
• For frosting, in a large bowl, combine sugar and cocoa; beat in the milk, butter and vanilla until smooth. Spread over cake roll. Cut into slices. Freeze leftovers. Yield: 10 servings.

Chocolate Ice Cream Roll published in Country Woman January/February 2005, p33