1/2 gallon softened ice cream
3/4 cups sugar
1/4 cup cocoa
1 tsp. vanilla
6 eggs, separated
1/4 cup flour
1/8 tsp. salt
1/2 tsp. baking powder
Beat the egg yolks and sugar. Add all other ingredients - except the ice cream and egg whites. Beat the whites into stiff peaks. Fold into the batter. Line the pan with wax paper. Cook for 10-15 minutes at 350*. Cool for 5 minutes. Peel the paper off and roll into a towel covered with powdered sugar. Leave rolled 10-15 minutes. Unroll. Spread the ice cream to 2" from the edge of the cake. Roll and freeze.
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