| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
10 |
Servings |
INGREDIENTS
| 1/2 |
ga |
Vanilla ice cream; softened |
| 4 |
|
Eggs; separated |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Sifted flour |
| 3/4 |
ts |
Baking powder |
| 2/3 |
c |
Brown sugar |
| 2/3 |
c |
Sugar |
| 2/3 |
c |
White Karo syrup |
| 4 |
tb |
Butter |
| 1 |
c |
Whipping cream |
INSTRUCTIONS
CAKE ROLL
CARAMEL SAUCE
Whip egg whites until stiff. Set aside. Beat egg yolks until light. Add
sugar gradually. Beat until creamy. Add vanilla. Resift flour with baking
powder. Add flour gradually to the egg mixture. Beat until smooth. Fold egg
whites lightly into the batter. Pour onto a greased 10-1/2 x 15-1/2 cookie
sheet. Bake at 375 degrees for 12 minutes. To roll, loosen the edges as
soon as the cake comes from the oven. Reverse the pan onto a clean towel
that has been dusted with powdered sugar. Roll cake with towel while hot,
then let cool. Carefully unroll and fill center with generous portion of
softened ice cream. Reroll & place in freezer. To serve, slice and pour
warm caramel sauce over each slice. For caramel sauce, boil sugars, syrup
and butter until syrup makes threads when dropped in cold water. Add cream.
Boil 3 minutes or until thick. Yield: 10 to 12 servings.
LUCY JACKSON (MRS. DORSEY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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