Chocolate Ice Cream Roll
|Cake flour||3⁄4 Cup (12 tbs), sifted|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Eggs||5 Small, separated|
|Sugar||1 Cup (16 tbs)|
|Vanilla ice cream||1 Quart|
1)In a bowl, sift flour, salt and cocoa together 2 times.
2)Then, add lemon juice to egg yolks and beat until thick and lemon-colored.
3)In another bowl, whip egg whites until soft peaks form.
4)Slowly add sugar and continue beating until stiff peaks are formed.
5)Add egg yolks and then fold in sifted dry ingredients.
6)Take a 10 1/2x5xl-inch pan lined with waxed paper and pour batter into it.
7)Bake at 350 degrees at 15 to 18 minutes.
8)Sift additional cocoa on a clean dish towel.
9)When cake is baked, loosen sides from the pan and turn out on towel.
10)Remove waxed paper and trim off crusts and roll up tightly in the towel and cool.
11)Unroll carefully and spread with softened ice cream and reroll tightly.
12)Put the chocolate ice cream roll in freezer or freezing compartment of refrigerator until serving time.
13)Serve the chocolate ice cream roll chilled.