Chocolate Ice Cream Roll

  • 5 eggs, separated
  • 1/2 tsp cream of tartar
  • 1/2 cup sugar
  • 1/4 cup flour
  • 3 tbsp flour
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 quart ice cream of choice
  • icing sugar
  1. Preheat the oven to 325 F.  Line a large baking sheet with wax paper.  Grease the wax paper.
  2. Beat the egg whites and the cream of tartar until stiff but not dry.
  3. Beat the yolks until thick and lemon coloured.  Stir in the sugar, flour, cocoa and salt.  Add the vanilla.
  4. Fold the egg whites into the yolk mixture. 
  5. Spread the batter evenly over the wax paper.  Bake for 25 minutes.  Cool 5 minutes.
  6. Turn the cake onto a tea towl sprinkled with icing sugar.  Peel off the wax paper.  Roll the cake with the towel.  Cool.  Unroll.
  7. Stir up the ice cream just to soften.  Spread it on the cake.  Roll up the cake and then wrap in waxed paper.
  8. Freeze the cake.  Remove the waxed paper.  To serve, slice the cake. 

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