- 4 eggs, separated
- 3/4 cup sugar, divided
- 1/2 cup cake flour
- 1/3 cup baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup strawberry or raspberry jam
- 2 cups vanilla ice cream, softened
- Confectioners' sugar
- Hot fudge topping and whipped topping
- Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
- In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Sift the flour, cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
- In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
- Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack.
- Unroll cake; spread jam to within 1/2 in. of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing. May be frozen for up to 2 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping. Yield: 12 servings.
Reviews for Ice Cream Party Roll
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"I haven't made this yet, but have a suggestion for making egg whites easier to fold into batter. Take a small amount of the beaten egg whites and STIR into batter to loosen it up so you can fold the rest in."
"I tried making this cake, when I added the flour mixture to the eggs it was very tough and when I foled the egg whites it was lumpy, not impressed"