|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted enriched flour||1⁄4 Cup (4 tbs)|
|Peppermint ice cream||1 Quart (Pink Variety)|
|Chocolate glaze||1 Cup (16 tbs) (1 Recipe)|
|Broken california walnuts||1 Cup (16 tbs)|
Beat egg whites and cream of tartar till stiff but not dry.
Gradually beat in 1/2 cup sugar.
Beat egg yolks till thick and lemon-colored.
Sift together remaining 1/2 cup sugar, flour, cocoa, and salt; fold into egg yolks till blended ; stir in vanilla.
Carefully fold yolk mixture into egg-white mixture.
Line bottom and sides of 1 5 1/2x10 1/2x1-inch jelly-roll pan with waxed paper; grease paper lightly.
Spread batter evenly in pan.
Bake in slow oven (325°) 25 minutes, or till cake springs back when lightly touched.
Cool 5 minutes; turn out onto towel sprinkled with sifted confectioners' sugar.
Peel off waxed paper quickly but carefully so you won't tear cake.
Cool to lukewarm.
Trim off side crusts with very sharp knife.
Roll cake with towel, jelly-roll fashion.
When cake is cool, unroll.
Stir ice cream just to soften; gently spread on cake.
Roll up as jelly roll.
Wrap in waxed paper; freeze.
Remove waxed paper and spread with Chocolate Glaze; dot with walnuts.
Serve at once or keep in freezer till serving time.