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Ice Cream - Chocolate Ice Cream Cake Roll

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Throw the best birthday party ever!
Chocolate Ice Cream Cake Roll

1/4 cup cocoa powder plus additional for baking pan
1/4 cup cake flour
3/4 cup granulated sugar
4 eggs, separated
Pinch of salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2 cups whipped (not frozen) Vanilla Ice Cream Mix
Confectioners sugar

Preheat oven to 400 degrees F. Grease or spray 10 x 14 inch baking sheet with vegetable pan spray; sprinkle well with cocoa. Sift together the 1/4 cup cocoan 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 continue to beat until the white are stiff but still 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 to 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 shipped ice cream. Reroll and freeze until firm, 6 hours or overnight. Just before serving, sprinkle with confections sugar.

Makes about 12 servings.


Ice Cream Mix
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