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Chocolate Ice Cream Roll
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Taste of Home.com
| 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.
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