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Chocolate Ice Cream Roll

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
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  • 4 eggs
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/3 cup cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt.

Directions
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  1. 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.
  2. 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)
  3. 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.
  4. 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.
  5. 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.