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Categories:Viewed: 10 - Published at: 8 years ago
Ingredients
- 4 eggs, separated
- 1/2 c. sugar
- 1/2 c. flour
- 1/3 c. cocoa
- 1/4 c. sugar
- 1/3 c. water
- 1 tsp. vanilla
- 1 Tbsp. sugar
- 1 qt. Ice Cream (soft) vanilla or chocolate
Method
- Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Generously grease foil.
- Preheat oven to 375°.
- Beat egg yolks 3 minutes on medium speed.
- Gradually add 1/2 cup sugar; continue beating 2 minutes.
- Combine flour, cocoa and 1/4 cup sugar.
- Add to egg yolks alternately until smooth.
- Add vanilla and set aside. Beat egg whites until foamy, add 1 teaspoon sugar.
- Beat until stiff peaks form.
- Carefully fold in chocolate mixture; until well blended.
- Spread evenly into prepared pan.
- Bake 14-16 minutes or until top springs back when touched.
- Invert onto slightly dampened towel.
- Carefully remove foil.
- Immediately roll cake and towel together from narrow end.
- Let stand 1 minute.
- Unroll. Reroll without towel.
- Cool completely.
- Unroll and spread with Ice cream.
- Reroll immediately.
- Freeze for several hours or overnight.
- Slice and serve with chocolate sauce.
