Ice Cream Cake Roll

Yield: 1 1/2 cups sauce

Ingredients

Cake Roll

• 4 eggs, separated
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup cake flour
• 1/4 cup baking cocoa
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 cups ice cream, softened

Chocolate Sauce

• 2 (1 ounce) squares unsweetened baking chocolate
• 1/4 cup butter
• 2/3 cup evaporated milk, heated to 160 to 170 degrees F
• 1 cup granulated sugar

Instructions

Cake Roll

1. In a large mixing bowl, beat egg yolks on high for 3 minutes or until light and fluffy.
2. Gradually add sugar and vanilla, beating until thick and lemon-colored.
3. Combine flour, cocoa and baking powder; gradually add to egg yolk mixture. Beat on low until well mixed (mixture will be thick).
4. Beat egg whites and salt until soft peaks form. Fold a small amount into batter until no streaks of white remain; add the remaining egg whites.
5. Grease a 15 x 10 x 1 inch pan; line with wax paper, then grease and flour paper. Spread batter evenly in pan.
6. Bake at 350 degrees F for 15 minutes or until cake springs back when lightly touched.
7. Turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll up with the towel. Cool for 30 minutes.
8. 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 time.

Chocolate Sauce

1. In the top of a double boiler over hot water, melt chocolate and butter.
2. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Spoon over slices of cake.