Chocolate Ice-Cream Cake Roll

Recipe by startnover
READY IN: 42mins




  • Grease and lightly flour a 15x10-inch jelly roll pan, and set aside.
  • Stir together flour, cocoa powder, and baking soda and set aside.
  • In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high for 5 minutes or till thick and lemon colored.
  • Gradually add 1/3 cup sugar beating on high till sugar is almost completely dissolved.
  • Thoroughly wash beaters.
  • In separate bowl beat egg whites on medium speed till soft peaks form.
  • Gradually add the 1/2 cup sugar, beating till stiff peaks form.
  • Fold egg yolk mixture in with egg whites.
  • Sprinkle flour mixture over egg mixture, folding gently just till combined.
  • Spread batter evenly in the pan.
  • Bake 375°F for 12 to 15 minutes.
  • Cake should spring back when touched lightly.
  • Immediately loosen edges of cake and turn over on towel lightly sprinkled with powdered sugar.
  • Roll the cake up w/ the towel jelly roll style, short end to short end.
  • Cool on wire rack, unroll and spread w/ softened ice cream.
  • Roll up again wrap in plastic wrap and freeze at least 2 hours before serving.