Chocolate Ice Cream Roll

🥘 Ingredients

• baking powder
  1 tsp
• cocoa
  0.33 cup
• confectioner's sugar
• eggs
  4
• flour
  1/2 cup
• hot fudge
• salt
  1/4 tsp
• softened ice cream
• sugar
  3/4 cup
• whipped cream

🍳 Cookware

• large bowl
• baking pan
• large bowl

1. 1

   Separate eggs ; 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.

   eggs: 4
2. 2

   In a large bowl , beat egg yolks and sugar on high speed for ⏱️ 5 minutes or until thick and lemon-colored. Sift the flour , cocoa , baking powder , and salt together; gradually add to the yolk mixture and mix well (batter will be very thick).

   sugar: 1/2 cup, flour: 1/2 cup, cocoa: 0.33 cup, baking powder: 1 tsp, salt: 1/4 tsp
3. 3

   Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar , 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.

   sugar: 1/4 cup
4. 4

   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.

   confectioner's sugar
5. 5

   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 .

   softened ice cream, confectioner's sugar, hot fudge, whipped cream