| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Frozen dish |
8 |
Servings |
INGREDIENTS
| 3 |
lg |
Eggs |
| 1 |
c |
Sugar |
| 2 |
c |
Applesauce |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Salt |
|
|
Powdered sugar |
| 1 |
qt |
Vanilla ice cream |
INSTRUCTIONS
* Have ice cream slightly softened. Use only a very good quality applesauce
that is not too thin.
1. Line a greased 15 x 10 x 1-inch jelly-roll pan with waxed paper; grease
paper. 2. Place eggs in a mixing bowl; beat at high speed for 5 minutes.
Gradually beat in sugar and 1/2 cup applesauce. 3. Sift flour, baking
powder, 3/4 teaspoon cinnamon, nutmeg and salt together. Blend flour
mixture into egg mixture, using low speed. Spread batter in pan. 4. Bake in
preheated 375-degree oven for 15 minutes or until cake is lightly browned
and springs back when pressed gently. Sprinkle kitchen towel with powdered
sugar; immediately invert cake onto towel. 5. Remove waxed paper; roll cake
and towel together from narrow end. Let cake completely cool. 6. Unroll
cake, trimming edges if desired. Remove from towel and spread with softened
ice cream; re-roll. Wrap tightly in plastic wrap or foil and freeze. 7.
Blend remaining 1-1/2 cups applesauce and 1/4 teaspoon cinnamon. Chill.
When ready to serve, cut roll into slices and top each slice with chilled
applesauce. Serve with whipped cream if desired.
Recipe By : Jo Anne Merrill
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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