Table of Contents
Table of Contents
Ingredients
#- 4 eggs
- 3/4 cup sugar
- 1/2 cup flour
- 1/3 cup cocoa
- 1 tsp baking powder
- 1/4 tsp salt.
Directions
#- Separate eggs, put white in a large bowl. Let stand at room temperature for 30
minutes. Line a greased 15x10 inch baking pan with waxed paper; grease the
paper and set aside.
- In a large bowl, beat egg yolks and 1/2 cup sugar on high speed for 5 minutes
or until thick and lemon-colored. Sift the flour, cocoa, baking powder and
salt together gradually add to the yolk mixture and mix well. (Batter will be
very thick)
- In a large bowl with clean beaters, beat egg whites on medium speed until
soft peaks form. Gradually beat in 1/4 cup sugar, 1 tbsp at a time, on high
speed until stiff peaks form. Stir the whites into batter a little at a
time. Spread evenly into the prepared pan.
- Bake at 375 F for 10 - 12 minutes or until cake springs back when lightly
touched. Cool for 5 minutes. Invert the cake onto a kitchen towel dusted with
confectioner’s sugar. Gently peel off paper. Roll the cake in towel
jelly-roll style, starting with a short side. Cool on a wire rack.
- Unroll cake and top with softened ice cream. Roll up without towel. Place
seam side down on a platter. Cover and freeze for at at least 4 hours before
slicing. Sprinkle with confectioner’s sugar serve with hot fudge and whipped
cream.