Recipe - Ice Cream Roll (Chocolate Roll-Up)

One fourth cup Sifted enriched flour
3 tablespoon Cocoa
One fourth teaspoon Salt
5 Eggs; separated
1 teaspoon Vanilla
One half teaspoon Cream of tartar
1 cup Sugar
Confectioners' sugar

ICECREAM ROLL
1 qt Pink peppermint ice cream

CHOCOLATE GLAZE
1 pack (6oz) semisweet chocolate
pieces
1 cn (6oz) 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 One half 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 One half cup sugar.

3. Carefully fold yolk mixture into whites. Line bottom and sides of
15One half x 10One half x 1inch 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.

Icecream Roll: Mix, bake, and cool Chocolate Rollup. 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
freeze till serving time. Yield: 12 servings.

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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