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Chocolate Chip Roll

 

23

Yield

servings

Prep

30

min

Cook

15

min

Ready

45

min

Trans-fat Free, Low Sodium
 

Ingredients

4 large eggs
separated
1 pinch salt
*
½ cup sugar
divided
½ teaspoon vanilla extract
¼ cup cocoa powder
1 teaspoon cocoa powder
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 x powdered sugar
*
1 quart chocolate chip ice cream
*

Directions

Adjust oven rack to highest position.

Preheat 375℉ (190℃).

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 fold mix into beaten whites Pour in prepared pan, spread evenly. Bake 12 to 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 teaspoon cocoa just before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 21225% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 72mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 8%
Sugars g
Protein 16g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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