Chocolate Ice Cream Roll

1. 1

   Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Generously grease foil.

2. 2

   Preheat oven to 375u00b0.

3. 3

   Beat egg yolks 3 minutes on medium speed.

4. 4

   Gradually add 1/2 cup sugar; continue beating 2 minutes.

5. 5

   Combine flour, cocoa and 1/4 cup sugar.

6. 6

   Add to egg yolks alternately until smooth.

7. 7

   Add vanilla and set aside. Beat egg whites until foamy, add 1 teaspoon sugar.

8. 8

   Beat until stiff peaks form.

9. 9

   Carefully fold in chocolate mixture; until well blended.

10. 10

    Spread evenly into prepared pan.

11. 11

    Bake 14-16 minutes or until top springs back when touched.

12. 12

    Invert onto slightly dampened towel.

13. 13

    Carefully remove foil.

14. 14

    Immediately roll cake and towel together from narrow end.

15. 15

    Let stand 1 minute.

16. 16

    Unroll. Reroll without towel.

17. 17

    Cool completely.

18. 18

    Unroll and spread with Ice cream.

19. 19

    Reroll immediately.

20. 20

    Freeze for several hours or overnight.

21. 21

    Slice and serve with chocolate sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.