Ingredients
- 4 eggs
- Sugar
- 1/2 cup cake flour
- 1 teaspoon baking powder
- Cocoa
- Salt
- 2 pints vanilla ice cream
- 1/2 6 oz. package semisweet chocolate pieces (1/2 cup)
- 1/4 cup sweetened condensed milk
- 2 tablespoons orange-flavor liquer
- 1/2 23 oz. jar butterscotch flavor topping (1/2 cup)
- 2-1/2 cups walnuts toasted and coarsely chopped
Preparation
Step 1
Preheat oven to 375 degrees. Grease jelly-roll pan and line with wax paper. Separate eggs, placing egg whites in small mixing bowl and yolks in large mixing bowl. With mixer on high speed, beat egg whites until soft peaks form. Beating at high speed gradually sprinkle in 1/4 cup sugar, beating until sugar is completely dissolved and whites stand in stiff peaks. To bowl with egg yolks add 1/2 cup sugar, with mixer at high speed beat until mixture is very thick and lemon colored. Add flour, baking powder, 1/3 cup cocoa, and 1/4 teaspoon salt. With mixer at medium speed beat until blended. With wire whisk or rubber spatula gently fold beat egg whites into yolk mixture. Spread batter evenly in prepared pan. Bake 12-15 minutes until cake springs back when lightly touched with finger.
Sprinkle clean cloth towel with some cocoa. Immediately invert cake onto towel. Carefully peel waxed paper from cake. Starting at a narrow end, roll cake with towel, jelly-roll fashion. Place cake roll, seam side down on wire rack, cool completely about 30 minutes.
Place vanilla ice cream in refrigerator to soften slightly, about 30 minutes. Meanwhile in 1 quart saucepan over low heat, heat semi-sweet chocolate pieces until melted and smooth, stirring occasionally, remove from heat. Stir in sweetened condensed milk, orange flavor liquer, and dash of salt until blended. Refrigerate chocolate mixture until slightly cooled, about 15 minutes.
Unroll cooled cake, spread top evenly with softened ice cream. Spoon chocolate mixture in crosswise strip along narrow edge, leaving 2" border. Starting at same narrow end, roll cake without towel. Cover and freeze ice cream roll until firm enough to handle, about 2 hours. Spread butterscotch topping over ice cram roll. Pat walnuts into topping, cover, freeze until firm, at least 4 hours. To serve, place ice cream roll on chipped platter. Let stand 10 minutes for easier slicing.