Recipe: Ice Cream Roll (Chocolate Roll-Up)
For 0 Persons
Category: Dessert
1/4 c Sifted enriched flour
3 tb Cocoa
1/4 ts Salt
5 Eggs; separated
1 ts Vanilla
1/2 ts Cream of tartar
1 c Sugar
Confectioners' sugar
-------------------------------ICE-CREAM ROLL-------------------------------
1 qt Pink peppermint ice cream
------------------------------CHOCOLATE GLAZE------------------------------
1 pk (6-oz) semisweet chocolate
-pieces
1 cn (6-oz) evaporated milk
From: jimh@era.com (Jim Hitchcock)
Date: Thu, 15 Jun 1995 14:15:45 GMT
By BH&G Dessert Cook Book (1960), from Beth Hitchcock
1. Sift 1/2 cup sugar with flour, cocoa, and salt; fold into yolks till
blended; add vanilla.
2. Beat egg whites and cream of tartar till stiff but not dry. Gradually
beat in 1/2 cup sugar.
3. Carefully fold yolk mixture into whites. Line bottom and sides of
151/2 x 101/2 x 1-inch pan with waxed paper; grease paper lightly.
4. Spread batter evenly in pan. Bake in slow oven (325=9A) about 25
minutes. Cool 5 minutes; turn onto towel sprinkled with sifted
confectioners' sugar. Peel off paper. Cool to lukewarm. Trim side crusts.
Roll cake with towel. Cool. Unroll; spread with filling or whipped cream.
Roll again.
Ice-cream Roll: Mix, bake, and cool Chocolate Roll-up. Stir 1 qt pink
peppermint ice cream just to soften; (I use vanilla ice cream) gently
spread on cake. Roll up. Wrap in waxed paper; freeze. Remove waxed paper,
spread with Chocolate Glaze; dot with walnuts (optional). Serve at once or
Chocolate Glaze: In small saucepan combine semisweet chocolate pieces and
evaporated milk. Cook and stir over low heat till blended and mixture
comes to a boil. Lower heat; cook gently and stir 3 to 5 minutes till
thick. Cool, stirring occasionally.
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