Description
I have always wanted to try this recipe but never got to it. I found it while searching for a different recipe and i thought i should share it too see if it was any good. But i know it is very good because of other people who have tried it out. I will definitely try this one soon. (freezing: you can freeze this for up to 1 month)
Ingredients
- Eggs
- Sugar
- Unsweetened Cocoa
- All-purpose Flour
- Ice Cream
Instructions
- Preheat oven to 350f
- Line an 11 1 / 2- x 17-inch jellyroll pan with parchment paper
- With an electric mixer on high speed, beat the egg yolks and half of the sugar until it becomes thick and has a pale color
- Gently fold in the flour and cocoa with a rubber spatula
- With clean beaters, beat the egg whites
- Start mixing slowly until the egg whites start to foam
- Then increase speed of beating and add the rest of the sugar, slowly, until soft peaks form
- Start folding the egg white mixture into the cocoa mixture in thirds, carefully, with a rubber spatula
- Make sure you mix until just combined each time you mix the egg white mixture into the cocoa mixture
- Spread the batter out on to your prepared pan
- Bake for about 8-12 minutes on the middle rack of the oven until the top of the top feels spongy
- Then cool
- Loosen the sides of the cake of the pan by running a knife around the edges
- Dust with cocoa
- Loosely place a layer of plastic wrap a little bit past the edge of the pan
- Carefully flip the pan over onto a baking sheet and lift off the pan from the cake
- Peel the parchment off the cake
- Beat ice cream with electric mixer until spreadable
- Then spread this ice cream onto the cake, but leave a 1-inch border around the edges of the cake
- Start from one of the longest sides of the cake, roll it up using the plastic wrap to help
- Roll to form a long, firm roll
- Wrap roll in plastic wrap then aluminum foil
- Freeze for 4 hours then unwrap, cut into slices and serve