Strawberry Ice Cream Roll
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon extract||1⁄2 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Powdered sugar||3 Tablespoon|
|Strawberry ice cream||2 Pint|
|Powdered sugar||1 Tablespoon|
Grease a 15- x 10- x 1-inch jellyroll pan, and line with waxed paper; grease and flour waxed paper.
Beat egg yolks until thick and lemon colored.
Gradually add 1/4 cup sugar, beating constantly.
Beat in extract.
Beat egg whites (at room temperature) until foamy.
Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold egg yolk mixture into egg whites.
Combine flour, baking powder, and salt; gently fold flour mixture, one-third at a time, into egg mixture.
Pour batter into prepared pan; bake at 400Â° for 12 to 13 minutes.
Sift 2 to 3 tablespoons powdered sugar in a 15- x 10- x 1-inch rectangle on a linen towel.
When cake is done, immediately loosen from sides of pan and turn out on sugar.
Peel off waxed paper.
Starting at long end, roll up cake and towel together; cool on a wire rack, seam side down.
Unroll cake and remove towel; spread with ice cream, and reroll.
Wrap in plastic wrap, and freeze 4 hours or until firm.
Sprinkle cake with powdered sugar, and garnish with whipped cream and strawberries, if desired.