Ice Cream Cake Roll

January 9, 2019

Sift

• ¾ cup flour
• 5 Tbls cocoa
• ¼ teas salt

Whip

• 4 egg whites
• ½ teas cream of tarter
• ½ cup sugar

Blend

• 4 egg yolks
• ¼ cup water
• ½ cup sugar
• 2 teas vanilla

Gently fold it all together. Line a jelly roll pan with parchment paper. Spread evenly. Bake 18-20 minutes at 325°.

While warm, roll into a powder sugared tea towel. When almost cool, unroll, spread with softened peppermint ice cream and re-roll. Insert into a 4 inch tube and freeze. Serve slices with warm chocolate ganache.