| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sifted enriched flour |
| 3 |
tb |
Cocoa |
| 1/4 |
ts |
Salt |
| 5 |
|
Eggs; separated |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Cream of tartar |
| 1 |
c |
Sugar |
|
|
Confectioners' sugar |
| 1 |
qt |
Pink peppermint ice cream |
| 1 |
pk |
(6-oz) semisweet chocolate pieces |
| 1 |
cn |
(6-oz) evaporated milk |
INSTRUCTIONS
ICE-CREAM ROLL
CHOCOLATE GLAZE
From: jimh@era.com (Jim Hitchcock)
Date: Thu, 15 Jun 1995 14:15:45 GMT
By BH&G Dessert Cook Book (1960), from Beth Hitchcock
1. Sift 1/2 cup sugar with flour, cocoa, and salt; fold into yolks till
blended; add vanilla.
2. Beat egg whites and cream of tartar till stiff but not dry. Gradually
beat in 1/2 cup sugar.
3. Carefully fold yolk mixture into whites. Line bottom and sides of
151/2 x 101/2 x 1-inch pan with waxed paper; grease paper lightly.
4. Spread batter evenly in pan. Bake in slow oven (325=9A) about 25
minutes. Cool 5 minutes; turn onto towel sprinkled with sifted
confectioners' sugar. Peel off paper. Cool to lukewarm. Trim side crusts.
Roll cake with towel. Cool. Unroll; spread with filling or whipped cream.
Roll again.
Ice-cream Roll: Mix, bake, and cool Chocolate Roll-up. Stir 1 qt pink
peppermint ice cream just to soften; (I use vanilla ice cream) gently
spread on cake. Roll up. Wrap in waxed paper; freeze. Remove waxed paper,
spread with Chocolate Glaze; dot with walnuts (optional). Serve at once or
freeze till serving time. Yield: 12 servings.
Chocolate Glaze: In small saucepan combine semisweet chocolate pieces and
evaporated milk. Cook and stir over low heat till blended and mixture
comes to a boil. Lower heat; cook gently and stir 3 to 5 minutes till
thick. Cool, stirring occasionally.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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