Chocolate Chip Roll

Ingredients

Directions

Adjust oven rack to highest position.

Preheat 375 degrees F.

Grease a jelly roll pan 15 1/2x10 1/2, line with waxed paper,grease lightly.

In a large mixer bowl, combine egg whites and salt, beat until foamy.

Gradually beat in 1/4 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 1/4 cup cocoa, flour and cornstarch.

Fold into egg yolk mix, then fold 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, jelly roll fashion, from the long side.

Let stand 1 minute, then unroll to let steam escape, then re-roll with towel.

Cool completely on wire rack.

Unroll, and spread with softened ice cream.

Reroll, cover and freeze until firm.

Sprinkle with 1 tsp cocoa just before serving.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.