Ice-Cream Chocolate Roll
Ingredients
3 eggs
1 cup sugar
3/4 cup cake flour
1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
confectioners' sugar
1 quart coffee or vanilla ice cream
Directions
Preheat oven to 425 degrees.
Line a greased 15x10 jelly roll pan with parchment and grease the paper.
Beat eggs very lightly and add the sugar gradually, beating after each addition.
Add 1/4 cup cold water.
Sift flour, cocoa, baking powder, and salt together.
Add egg mixture, beating slowly. Flavor with vanilla.
Pour batter into prepared pan, spread smooth.
Bake for 12-15 minutes.
Turn out on a towel sprinkle with confectioners' sugar.
Remove paper and trim crisp edges. Roll up in a towel. Cool.
Unroll and spread with coffee or vanilla ice-cream softened enough to spread.
Roll up quickly, wrap in foil, and keep in freezer until ready to serve.
Slice and serve.
