Ingredients
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4 eggs, separated
1/2 c. sugar
1/2 c. flour
1/3 c. cocoa
1/4 c. sugar
1/3 c. water
1 tsp. vanilla
1 Tbsp. sugar
1 qt. Ice Cream (soft) vanilla or chocolate
Preparation
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Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Generously grease foil.
Preheat oven to 375\u00b0.
Beat egg yolks 3 minutes on medium speed.
Gradually add 1/2 cup sugar; continue beating 2 minutes.
Combine flour, cocoa and 1/4 cup sugar.
Add to egg yolks alternately until smooth.
Add vanilla and set aside. Beat egg whites until foamy, add 1 teaspoon sugar.
Beat until stiff peaks form.
Carefully fold in chocolate mixture; until well blended.
Spread evenly into prepared pan.
Bake 14-16 minutes or until top springs back when touched.
Invert onto slightly dampened towel.
Carefully remove foil.
Immediately roll cake and towel together from narrow end.
Let stand 1 minute.
Unroll. Reroll without towel.
Cool completely.
Unroll and spread with Ice cream.
Reroll immediately.
Freeze for several hours or overnight.
Slice and serve with chocolate sauce.
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