Chocolate Ice Cream Roll
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1⁄4 Cup (4 tbs)|
|Peppermint ice cream||1 Quart (Pink Ice Cream)|
|Chocolate glaze||2 Cup (32 tbs) (1 Recipe)|
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 1/2 cup sugar with flour, cocoa, and salt; fold into yolks till blended; add vanilla.
Carefully fold yolk mixture into whites.
Line bottom and sides of 15 1/2x 10 1/2x1-inch pan with waxed paper; grease paper lightly.
Spread batter evenly in pan.
Bake in slow oven (325°) about 25 minutes.
Cool 5 minutes; turn onto towel sprinkled with sifted confectioners' sugar.
Peel off paper.
Trim side crusts.
Roll cake with towel; cool.
Stir peppermint ice cream just to soften; gently spread on cake.
Wrap in waxed paper; freeze.
Remove waxed paper, spread with Chocolate Glaze; dot with walnuts.
Freeze till serving time.