Ingredients Jump to Instructions ↓

  1. 4 Eggs; separated pn Salt

  2. 1/2 c Sugar; divided

  3. 1/2 ts Vanilla

  4. 1/4 c Unsweetened cocoa

  5. 1 ts Unsweetened cocoa

  6. 2 tb Flour

  7. 2 tb Cornstarch Confectioner's sugar

  8. 1 qt Chocolate Chip Ice Cream

Instructions Jump to Ingredients ↑

  1. Adjust oven rack to highest position. Preheat 375~. Grease a jelly roll pan 15 1/2×10 1/2, line with waxed paper,grease lightly. In a large mixer bowl, combine egg whites and salt, beat until foamy. Gradually beat in 1/4 cup sugar, and vanilla. Beat until stiff, but not dry. In small bowl, beat egg yolks and rest of sugar until very thick and lemon colored(5-10 minutes) Sift together 1/4 cup cocoa, flour and cornstarch. Fold into egg yolk mix, then flod mix into beaten whites,Pour in prepared pan, spread evenly. Bake 12-15 minutes, until lightly browned and center is springy to the touch. Meanwhile, sprinkle a towel with confectioner’s sugar. Invert cake onto towel, and peel off waxed paper. While still hot, roll up cake with twol, jelly roll fashion, from the long side. Let stand 1 minute, then unroll to let steam escape, then re-roll with towel. Cool compeltely on wire rack. Unroll, and spread with softened ice cream. Reroll, cover and freeze until firm. Sprinkle with 1 tsp cocoa just before serving. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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