---
title: Chocolate Ice Cream Roll
source: Grandma Schwennesen
---

Separate @eggs{4}; put whites in a #large bowl{}. Let stand at room temperature for ~{30%minutes}. Line a greased 15x10 inch #baking pan{} with waxed paper; grease the paper and set aside.

In a #large bowl{}, beat egg yolks and @sugar{0.5%cup} on high speed for ~{5%minutes} or until thick and lemon-colored. Sift the @flour{0.5%cup}, @cocoa{0.33%cup}, @baking powder{1%tsp}, and @salt{0.25%tsp} together; gradually add to the yolk mixture and mix well (batter will be very thick).

Beat egg whites on medium speed until soft peaks form. Gradually beat in @sugar{0.25%cup}, 1 tbsp at a time, on high speed until stiff peaks form. Stir the whites into the batter a little at a time. Spread evenly into the prepared pan.

Bake at 375 F for ~{10-12%minutes} or until cake springs back when lightly touched. Cool for ~{5%minutes}. Invert the cake onto a kitchen towel dusted with @confectioner's sugar{}. Gently peel off paper. Roll the cake in the towel jelly-roll style, starting with a short side. Cool on a wire rack.

Unroll cake and top with @softened ice cream{}. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least ~{4%hours} before slicing. Sprinkle with @confectioner's sugar{}; serve with @hot fudge{} and @whipped cream{}.