Newly WedS Chocolate Chip Roll Cake
Ingredients
4 eggs; separated
Pinch salt
1/2 C. sugar; divided
1/2 tsp. vanilla
1/4 C. unsweetened cocoa
1 tsp. unsweetened cocoa
2 Tbsp. flour
2 Tbsp. cornstarch
Confectioner’s sugar
1 quart chocolate chip ice cream
Cooking Instructions
Adjust oven rack to highest position. Preheat 375. Grease a jelly roll pan 15 1/2 x 10 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 C. 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 C. cocoa, flour and cornstarch. Fold into egg yolk mix, then fold 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 confectioner’s 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. Reroll, cover and freeze until firm. Sprinkle with 1 tsp. of cocoa just before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)