Ice cream cake roll

 
                            ICE CREAM CAKE ROLL
 
 Recipe By     : Kathy Scott (ToH Aug/Sept 96)
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes & Frostings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    eggs -- separated
      3/4  cup           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      squares       (1 oz each) unsweetened baking chocolate
      1/4  cup           butter
      2/3  cup           evaporated milk, heated to 160 to 170
    1      cup           sugar
 
 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). 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. Grease a 15-in x
 10-in x 1-in pan; line with waxed paper and grease and flour paper. Spread
 batter evenly in pan. Bake at 350 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 in. 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: 1-1/2 cups sauce
 
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