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Newly-weds chocolate chip roll
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| Artist: |
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| Categories: |
Cakes, Chocolate, Desserts, Ice Cream & Sherbet, Pastry |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 4
| | Eggs, separated | | | Pn Salt | | 1/2
| cup | Sugar, divided | | 1/2
| tsp | Vanilla | | 1/4
| cup | Unsweetened cocoa | | 1
| tsp | Unsweetened cocoa | | 2
| tbsp | Flour | | 2
| tbsp | Cornstarch | | | Confectioner's sugar | | 1
| quart | Chocolate Chip Ice Cream |
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Procedures:
| 1 | Adjust oven rack to highest position. | | 2 | Preheat 375°F. | | 3 | Grease a jelly roll pan 15 ½x10 ? line with waxed paper,grease lightly. | | 4 | In a large mixer bowl, combine egg whites and salt, beat until foamy. | | 5 | Gradually beat in ?cup sugar, and vanilla. | | 6 | Beat until stiff, but not dry. | | 7 | In small bowl, beat egg yolks and rest of sugar until very thick and lemon colored(5-10 minutes) sift together ?cup cocoa, flour and cornstarch. | | 8 | Fold into egg yolk mix, then flod mix into beaten whites,pour in prepared pan, spread evenly. | | 9 | Bake 12-15 minutes, until lightly browned and center is springy to the touch. | | 10 | Meanwhile, sprinkle a towel with confectioner"s sugar. | | 11 | Invert cake onto towel, and peel off waxed paper. | | 12 | While still hot, roll up cake with twol, jelly roll fashion, from the long side. | | 13 | Let stand 1 minute, then unroll to let steam escape, then re-roll with towel. | | 14 | Cool compeltely on wire rack. | | 15 | Unroll, and spread with softened ice cream. | | 16 | Reroll, cover and freeze until firm. | | 17 | Sprinkle with 1 tsp cocoa just before serving |
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