Chocolate Ice Cream Roll

1. 1

   Beat egg yolks until thick and lemon-colored.

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   Gradually beat in 1/3 cup sugar;

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   add

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   vanilla.

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   Beat

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   egg

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   whites until soft peaks form. Gradually add 1/2

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   cup

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   sugar

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    and

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    beat

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    until stiff peaks form.

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    Fold yolks into whites.

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    Sift together flour, baking powder, cocoa and salt; fold into

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    egg

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    mixture.

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    Spread

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    batter evenly in greased and lightly floured 15 1/2

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    x 10 1/2 x 1-inch jellyroll pan.

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    Bake in moderate 375u00b0 oven about 10

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    to

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    12 minutes or until done.

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    Immediately loosen sides and turn

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    out on towel sprinkled with confectioners sugar.

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    Starting at narrow end, roll cake and towel together; cool on rack.

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    Unroll; spread with 1 quart ice cream, softened to spreading consistency.

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    Frost with chocolate gloss.

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    Roll and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.