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Powder Sugar - Posted March 02, 2004 06:03 PM
Chocolate/Cinnamon Ice-Cream Roll
2/3 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup unsweetened cocoa
1/2 teaspoon plus 2 tablespoons ground cinnamon
4 large eggs, separated
3/4 cup plus 2 tablespoons sugar
3/4 teaspoon vanilla
1 quart vanilla ice cream
powdered sugar for dusting
Preheat oven to 375°F. Grease 15½" by 10½" jellyroll pan; line pan with waxed paper. Set aside. Sift flour, baking powder, salt, cocoa, and ½ teaspoon cinnamon in a small bowl. In another small bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in ¼ cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
In a large bowl, beat egg yolks, vanilla, and ½ cup sugar with mixer at high speed until thick.
With rubber spatula, fold in flour mixture and egg whites. Spread evenly in pan. Bake 12 to 15 minutes, until top springs back when lightly touched.
Sprinkle a clean cloth kitchen towel with powdered sugar. When cake is done, immediately turn it onto the towel. Remove the waxed paper. From a narrow end, roll cake with towel, jelly-roll fashion. Cool cake completely on wire rack, about 1 hour.
Place ice cream in large bowl; let stand at room temperature to soften slightly. Stir in remaining two tablespoons cinnamon. Unroll cooled cake; spread with ice cream. From same end, roll cake without towel. Place cake, seam-side down, on freezer-safe platter. Freeze at least four hours, until firm.
Chocolate/Cinnamon Ice-Cream Roll
2/3 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup unsweetened cocoa
1/2 teaspoon plus 2 tablespoons ground cinnamon
4 large eggs, separated
3/4 cup plus 2 tablespoons sugar
3/4 teaspoon vanilla
1 quart vanilla ice cream
powdered sugar for dusting
Preheat oven to 375°F. Grease 15½" by 10½" jellyroll pan; line pan with waxed paper. Set aside. Sift flour, baking powder, salt, cocoa, and ½ teaspoon cinnamon in a small bowl. In another small bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in ¼ cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
In a large bowl, beat egg yolks, vanilla, and ½ cup sugar with mixer at high speed until thick.
With rubber spatula, fold in flour mixture and egg whites. Spread evenly in pan. Bake 12 to 15 minutes, until top springs back when lightly touched.
Sprinkle a clean cloth kitchen towel with powdered sugar. When cake is done, immediately turn it onto the towel. Remove the waxed paper. From a narrow end, roll cake with towel, jelly-roll fashion. Cool cake completely on wire rack, about 1 hour.
Place ice cream in large bowl; let stand at room temperature to soften slightly. Stir in remaining two tablespoons cinnamon. Unroll cooled cake; spread with ice cream. From same end, roll cake without towel. Place cake, seam-side down, on freezer-safe platter. Freeze at least four hours, until firm.