Jelly Roll and Coo…
Chocolate Ice Cream Roll Cake
- 1/4 cup cake flour
- 1/4 cup cocoa powder + addition for jelly roll pan
- 3/4 cup granulated sugar
- 4 eggs, separated
- pinch of salt
- 1/2 teaspoon cream of tartar
- Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
- confectioners' sugar
- 2 cups vanilla ice cream, softened, whipped icing or whipped cream
Cake serves 12.
Preheat oven to 400°F. Grease or spray 10 x 15 in. jelly roll pan with vegetable pan spray; sprinkle well with cocoa. Sift together the 1/4 cup cocoa and flour. Add granulated sugar to mixture and sift again; set aside.
In large bowl, beat egg yolks with mixer until light and fluffy, about 3 minutes. In separate bowl, combine egg whites and salt. Beat with electric mixer until whites begin to foam; add cream of tartar and vanilla and continue to beat until the whites are stiff but moist. Fold one-third white mixture into yolk mixture just until blended; spoon yolks over remaining whites. Spoon flour mixture over egg yolks; gently fold together just until there are no streaks of egg white or flour. Spread into prepared pan. Bake 10-12 minutes or until toothpick inserted in center comes out clean.
Remove cake from oven and immediately turn out onto clean kitchen towel; trim away crisp edges. Roll cake up in the towel from long side and let rest for 1 minute. Unroll and let rest 5 minutes. Re-roll in towel and let cool completely.
Unroll cooled cake and spread with ice cream, whipped icing or whipped cream. Re-roll and freeze until firm, 6 hours or overnight. Just before serving, sprinkle with confectioners' sugar.