Newly-weds chocolate chip roll
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs; separated | |
| pinch | Salt | |
| ½ | cup | Sugar; divided |
| ½ | teaspoon | Vanilla |
| ¼ | cup | Unsweetened cocoa |
| 1 | teaspoon | Unsweetened cocoa |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Cornstarch |
| Confectioner's sugar | ||
| 1 | quart | Chocolate Chip Ice Cream |
Directions
Adjust oven rack to highest position. Preheat 375~. Grease a jelly roll pan 15 1/2x10½, line with waxed paper,grease lightly. In a large mixer bowl, combine egg whites and salt, beat until foamy.
Gradually beat in ¼ cup sugar, and vanilla. Beat until stiff, but not dry. In small bowl, beat egg yolks and rest of sugar until very thick and lemon colored(5-10 minutes) Sift together ¼ cup cocoa, flour and cornstarch. Fold into egg yolk mix, then flod mix into beaten whites,Pour in prepared pan, spread evenly. Bake 12-15 minutes, until lightly browned and center is springy to the touch.
Meanwhile, sprinkle a towel with confectioner's sugar. Invert cake onto towel, and peel off waxed paper. While still hot, roll up cake with twol, jelly roll fashion, from the long side. Let stand 1 minute, then unroll to let steam escape, then re-roll with towel.
Cool compeltely on wire rack. Unroll, and spread with softened ice cream. Reroll, cover and freeze until firm. Sprinkle with 1 tsp cocoa just before serving.