Chocolate Frosted Ice Cream Roll
|All purpose flour||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Teaspoon|
|Eggs||4 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Vanilla ice cream||1 Quart|
Grease a 15- x 10- x 1-inch jellyroll pan.
Line pan with paper; grease paper, and set pan aside.
Sift first 4 ingredients together; set mixture aside.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
Gradually add sugar, beating until soft peaks form.
Beat egg yolks until thick and lemon colored; stir in flavorings.
Fold yolk mixture into egg white mixture; then gently fold in flour mixture.
Spread batter evenly in the prepared pan.
Bake at 350Â° for 12 minutes.
When cake is done, immediately loosen from sides of pan and turn out onto a damp towel.
Peel off waxed paper.
Starting at wide end, roll up cake and towel together; cool on wire rack, seam side down, 30 minutes.
Unroll cake; remove towel.
Spread ice cream evenly over cake.
Gently roll cake back up; carefully place on a large baking sheet, seam side down.
Freeze until ice cream is firm.
Frost cake with chocolate frosting; freeze until serving time.
Garnish with pistachios.