Welcome to Vintage Paparazzi.

Chocolate Ice-Cream Roll

¾ cup all-purpose flour

¼ cup cocoa

1 teaspoon baking powder

¼ teaspoon salt

3 eggs

1 cup granulated sugar

1/3 cup water

1 teaspoon vanilla

Powdered sugar

1 pint peppermint, pistachio or cherry ice cream, slightly softened

Heat oven to 375°. Line jelly roll pan, 15½ X 10½ X 1 inch, with aluminum foil or waxed paper; grease. Mix flour, cocoa, baking powder and salt; reserve.

Beat eggs in small mixer bowl on high speed until very thick and lemon colored, 3 to 5 minutes. Pour eggs into large mixer bowl; gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners. Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes.

Loosen cake from edges of pan; invert on towel generously sprinkled with powdered sugar. Carefully remove foil; trim stiff edges from cake if necessary. While hot, roll cake and towel from narrow end. Cool. Unroll cake and remove towel. Quickly spread ice cream over cake. Roll up and place seam side down on piece of aluminum foil. Wrap and freeze at least 4 hours. For longer storage, wrap and label; freeze no longer than 1 month. About 15 minutes before serving, remove roll from freezer; unwrap and sprinkle with powdered sugar. 10 to 12 servings.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

No Comments
Leave a Comment