CHOCOLATE CREAM LOG

By gaster16

Ingredients

• Vegetable cooking spray
• 2/3 cup sifted cake flour
• 3 tablespoons sweetened cocoa
• 1 teaspoon baking powder
• 3 large eggs
• 1 egg white
• 1/2 cup sugar
• 2-1/4 cups vanilla ice cream softened
• 3/4 cup chocolate syrup
• 3/4 cup whipped cream

Preparation

Step 1

Coat a 15 x 10 x 1" jelly roll pan with cooking spray, line with wax paper, and coat with cooking spray. Set aside. Combine flour, coca, and baking powder, set aside. Combine eggs, egg white and sugar. Beat sugar mixture at high speed with electric mixer 8 minutes. Fold in flour mixture. Spread batter evenly into prepared pan. Bake cake at 400 degrees for 8 minutes or until a wooden pick inserted in center comes out clean. Loosen cake immediately from sides of pan, and turn out onto a towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together, cool completely on a wire rack, seam side down. Unroll cake. Spread with ice cream, reroll cake. Cover and freeze up to 1 month. Cut roll into 10 slices, spoon chocolate syrup evenly onto dressed plates. Top each with a cake slice and dollop of whipped cream.