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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Adjust oven rack to highest position. Preheat oven to 375F degrees. Grease a jelly
roll pan 15 1/2x10 1/2, line with waxed paper,grease lightly. In a large mixer bowl,
combine egg whites and salt, beat until foamy. Gradually beat in 1/4 cup sugar, and
vanilla. Beat until stiff, but not dry. In small bowl, beat egg yolks and rest of sugar until
very thick and lemon colored (5-10 minutes). Sift together 1/4 cup cocoa, flour and
cornstarch. Fold into egg yolk mix, then hand mix into beaten whites. Pour in prepared
pan, spread evenly. Bake 12-15 minutes, until lightly browned and center is springy to
the touch.
Meanwhile, sprinkle a towel with powdered sugar. Invert cake onto towel, and peel off
waxed paper. While still hot, roll up cake with towel, jelly roll fashion, from the long side.
Let stand 1 minute, then unroll to let steam escape, then re-roll with towel. Cool completely
on wire rack. Unroll, and spread with softened ice cream. Re-roll, cover and freeze until
firm. Sprinkle with 1 tsp cocoa just before serving.
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