Ice Cream Cake Roll

By DDownes

Ingredients

• 1/3 C. cake flour
• 1/3 C. unsweetened cocoa powder
• 2 Tbs. cornstarch
• 1/2 ½ tsp. baking soda
• 1/2 ½ tsp. baking powder
• 1/3 tsp. salt
• 4 large eggs, separated
• 1 c. sugar, divided
• powdered sugar

Preparation

Step 1

For filling: ice cream-your choice, or 8 oz Cool Whip, thawed

Preheat oven to 350. Line jelly roll pan with waxed paper. Grease and flour lined pan, tap out excess.
In medium bowl, combine flour, cocoa powder and salt. Mix well. In a separate bowl, using electric mixer set on medium speed, beat egg yolks and ¼ C. sugar until fluffy.

In a small bowl, using clean beaters, beat egg white on high until foamy. Gradually add ½ C. sugar, beating until stiff, but not dry, peaks form.

Fold 1/3 beaten egg whites into egg mixture. Alternately fold in remaining whites an flour mixture. Pour batter in pan, smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.

Rolling and filling the cake: Dust clean cloth with remaining sugar. Turn cake out onto prepare cloth; remove waxed paper. Trim the cake’s edges.

Starting with a long side, tightly roll the cake with cloth. Transfer cake, seam-side down, to a wire rack to cool.

Unroll cake; remove cloth. Spread filling ove cake to within ½ inch of edges. Re-roll cake; place seam-side down on a plate. Dust with powdered sugar before serving. Store in frig until serving.