Peppermint Ice Cream Roll
|Sugar||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted cake flour||2⁄3 Cup (10.67 tbs)|
|Cocoa powder||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Peppermint ice cream||1 Quart|
|Crushed peppermint candy||1⁄4 Cup (4 tbs)|
|Frozen whipped dessert topping||1 Cup (16 tbs), thawed|
In small mixer bowl, beat egg yolks till thick and lemon colored; gradually beat in the 1/4 cup sugar.
In large mixer bowl, beat egg whites till soft peaks form; gradually add the 1/2 cup sugar, beating to stiff peaks.
Fold egg yolk mixture into whites.
Sift together flour, cocoa powder, baking powder, and salt; fold into egg mixture.
Spread batter evenly in greased and floured 15 x 10 x 1-inch jelly roll pan.
Bake in 375° oven for 10 to 12 minutes.
Immediately loosen sides and turn out onto towel sprinkled with sifted powdered sugar.
Starting at narrow end, roll cake and towel together; cool.
Unroll; top with ice cream softened to spreading consistency.
Roll up (without towel) and freeze.
To serve, stir crushed candy into dessert topping.
Frost cake with topping.
Garnish with additional crushed candy, if desired.