My Life on Earth

Tuesday, May 4, 2010

Ice Cream Roll

4 eggs, separated
3/4 cup sugar, divided
1/2 cup cake flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup strawberry or raspberry jam (I use 1 cup homemade)
2 cups vanilla ice cream, softened
Confectioners' sugar
Hot fudge topping (I use whatever homemade recipe I have on hand at the moment)
Fresh Strawberries

In a mixing bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. In another mixing bowl, beat egg yolks and remaining sugar until thick and lemon-colored, about 5 minutes. Combine the flour, cocoa, baking powder and salt; add to yolk mixture and mix well. Fold in egg white mixture.

Line a greased 15 x 10 x 1 inch baking pan with waxed paper (I use foil); grease the paper (I use cooking spray). Spread batter evenly in pan. bake at 375 for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style. Starting with the short side. cool on a wire rack.

Unroll cake; spread jam to within 1/2 inch of the edge. Top with ice cream. Roll up without towel/ Place seam side down on a platter. Place seam side down on a platter. cover and freeze for at least 4hours before slicing. May be frozen for up to 1 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and strawberries (or whatever fresh fruit you like).


Going Goofy said...

YUM! Thanks!

Just Life in My World said...

Thank you again for going to so much trouble for us - it was great!