Coffee Ice Cream Cake Roll
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Eggs||4 , separated|
|Sifted cake flour||3⁄4 Cup (12 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Coffee ice cream||1 Quart|
|Sugar||1⁄2 Cup (8 tbs)|
Preheat oven to 375°.
Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Line pan with greased waxed paper.
Sprinkle a long clean tea towel or cloth evenly with confectioners' sugar.
Beat egg yolks until light and lemon-colored in mixing bowl.
Beat in sugar until well mixed; add vanilla.
Sift flour and baking powder together; add slowly to egg yolk mixture, beating until smooth.
Add salt to egg whites; beat until stiff but not dry.
Fold lightly into batter.
Spread dough in prepared pan.
Bake 13 minutes.
Invert cake on prepared tea towel.
Remove waxed paper from bottom of cake.
If edges are brown and crisp, trim off.
Roll cake up in towel.
Let stand until cool.
Carefully unroll towel and spread cake with softened ice cream.
Reroll and freeze until firm.
Just before serving, preheat oven to 450°.
Remove ice cream roll from freezer.
Frost roll completely with Meringue.
Place on board and bake in oven 3 minutes or until meringue is lightly browned.
Slice with electric knife and serve immediately.
Meringue: Have 4 egg whites at room temperature.
Add 1/4 teaspoon salt and beat until frothy.
Add 1/2 cup sugar, two tablespoons at a time, and beat until mixture becomes shiny and stiff.