Ice cream cake roll
|Flour||1⁄3 Cup (5.33 tbs)|
|Eggs||2 (separate the whites from the yellows)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||3 Drop|
|Cocoa powder||2 Tablespoon|
|Vanilla ice cream/Any other flavor||2 Cup (32 tbs)|
In two separate bowls beat the egg whites (along with the pinch of salt) and yolks separately. The egg whites must be beaten till they form peaks.
Add to the egg yolks bowl, the vanilla extract, sugar and beat well. Slowly add in the dry ingredients – the flour, baking powder and the cocoa. Fold in the egg whites little by little. Do not beat after adding the egg whites. Pour the batter into a pre-greased baking bowl. Bake for 15 minutes (or till done) at 350 degrees. Sprinkle with confectioners’ sugar and roll into up tightly. Let cool.
Open the roll and fill with the vanilla ice-cream or any other of your choice. Freeze after rolling it completely in a plastic wrap. Take out only when it is time to serve. Cut into slices and drizzle with delicious chocolate sauce. You can even sprinkle finely chopped nuts of your choice.