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.