Chocolate-Frosted Ice Cream Roll
- ½ c. all-purpose flour
- 1/3 c. cocoa
- 1 tsp. baking powder
- ¼ tsp. salt
- 4 eggs, separated
- ¼ c. sugar
- ½ tsp. vanilla extract
- ¼ tsp. almond extract
- 1 qt. vanilla ice-cream, softened
- chocolate frosting (recipe follows)
- dry-roasted pistachios, both whole and finely chopped
Grease a 15” x 10” x 1” jellyroll pan, and line with wax paper. Grease the paper, then set pan aside. Sift 1st 4 ingredients together; set aside. Beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Set aside. Beat yolks un til thick and lemon-coloured. Stir in flavourings. Fold yolk mixture into egg white mixture, then gently fold in flour mixture. Spread batter evenly in the pan. Bake at 350° for 12 min.
When cake is done, immediately loosen from sides of pan and turn out onto damp towel. Peel off parchment paper. Starting at wide end, roll up cake and towel together. Cool on wire rack, seam down, for 30 min. Unroll cake & remove towel. Spread ice cream evenly over cake. Gently roll cake back up; carefully place on baking sheet. Freeze until ice cream is firm.
Note: never made this. Could be good though.
Ice cake with chocolate frosting, then freeze until serving time. Garnish with pistachios.
- ¼ c. butter, softened
- 3 tbsp. milk
- 3 tbsp. cocoa
- 2 c. sifted icing sugar
- 1 tsp. vanilla extract
Combine all ingredients, beat until smooth.