Ice Cream Cake Roll

Directions

In a large mixing bowl, beat egg yolks on high for 3 minutes or until light and fluffy.

Gradually add sugar and vanilla, beating until thick and lemon-colored.

Combine flour, cocoa and baking powder; gradually add to egg yolk mixture.

Beat on low until well mixed (mixture will be thick).

In a separate bowl beat egg whites and salt until soft peaks form.

Fold a small amount of egg white mixture into batter until no streaks of white remain, then add the remaining egg whites.

Line a 15x 10 x 1 inch pan with waxed paper and grease and flour paper.

Spread batter evenly in pan.

Bake at 350℉ (180℃) for 15 minutes or until cake springs back when lightly touched.

Turn out onto a linen towl dusted with confectioners’ sugar.

Peel off paper and roll up with the towel. Cool for 30 minutes.

Unroll cake; spread with ice cream to within 1 inch of edges. Roll up again (this time without the towel inside cake).

Cover with plastic wrap and freeze until serving.

FOR THE CHOCOLATE SAUCE: In the top of a double boiler over hot water, melt chocolate and butter.

Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved.

Spoon over slices of cake.

YIELD: 1½ cups sauce