| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Chocolate, Ice cream, Jellyroll |
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs; separated |
|
pn |
Salt |
| 1/2 |
c |
Sugar; divided |
| 1/2 |
ts |
Vanilla |
| 1/4 |
c |
Unsweetened cocoa |
| 1 |
ts |
Unsweetened cocoa |
| 2 |
tb |
Flour |
| 2 |
tb |
Cornstarch |
|
|
Confectioner's sugar |
| 1 |
qt |
Chocolate Chip Ice Cream |
INSTRUCTIONS
Adjust oven rack to highest position. Preheat 375~.
Grease a jelly roll pan 15 1/2x10 1/2, line with waxed
paper,grease lightly. In a large mixer bowl, combine
egg whites and salt, beat until foamy. Gradually beat
in 1/4 cup sugar, and vanilla. Beat until stiff, but
not dry. In small bowl, beat egg yolks and rest of
sugar until very thick and lemon colored(5-10 minutes)
Sift together 1/4 cup cocoa, flour and cornstarch.
Fold into egg yolk mix, then flod mix into beaten
whites,Pour in prepared pan, spread evenly. Bake 12-15
minutes, until lightly browned and center is springy
to the touch. Meanwhile, sprinkle a towel with
confectioner's sugar. Invert cake onto towel, and peel
off waxed paper. While still hot, roll up cake with
twol, jelly roll fashion, from the long side. Let
stand 1 minute, then unroll to let steam escape, then
re-roll with towel. Cool compeltely on wire rack.
Unroll, and spread with softened ice cream. Reroll,
cover and freeze until firm. Sprinkle with 1 tsp cocoa
just before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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