Ice Cream Cake Roll
|Sugar||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cake flour||3⁄4 Cup (12 tbs), sifted|
|Baking powder||1 Teaspoon|
|Ice cream||1 Quart|
Beat egg yolks till thick and lemon-colored; gradually beat in 1/4 cup sugar; add vanilla.
Beat egg whites till soft peaks form.
Gradually add 1/2 cup sugar and beat till stiff peaks form.
Fold yolks into whites.
Sift together flour, baking powder, and salt; fold into egg mixture.
Spread batter evenly in greased, waxed-paper-lined 15 1/2x10 1/2x1-inch jellyroll pan.
Bake at 375° about 12 minutes or till done.
Loosen sides, turn out on towel sprinkled with sifted confectioners' sugar.
Peel off paper.
Starting at narrow end, roll cake and towel together; cool on rack.
Unroll, remove towel.
Stir 1 quart of ice cream (his favorite flavor) just to soften; gently spread on cake.
Wrap in waxed paper; freeze.
Slice just before serving.
Serving size: Complete recipe
Calories 3454 Calories from Fat 1366
% Daily Value*
Total Fat 152 g233.1%
Saturated Fat 89.1 g445.7%
Trans Fat 0 g
Cholesterol 1264.6 mg421.5%
Sodium 1624.9 mg67.7%
Total Carbohydrates 465 g155%
Dietary Fiber 11.6 g46.5%
Sugars 344.4 g
Protein 71 g142%
Vitamin A 112.6% Vitamin C 14.3%
Calcium 172.5% Iron 12.9%
*Based on a 2000 Calorie diet