I’m not much of a dessert person; I’d rather have a big ol’ handful (or three) of jalepeño chips any day of the week.  That said, I have a few favorite sweets, and this is one of them.  It’s fairly easy but does take some time.  You’ll also use several bowls: two medium-sized and one large.  And don’t try to cheat, either.  You need the bowls, trust me.  It’s worth the effort, friends.  This chocolate cake roll filled with vanilla ice cream is a fabulous warm weather treat.

Chocolate Cake Roll

ingredients:
1/3 c cake flour
1/3 c unsweetened cocoa powder
2 T cornstarch
1/2 t baking soda
1/2 t baking powder
1/3 t salt
4 large eggs, separated
1 c granulated sugar, divided

For filling:
1/2 gallon of vanilla ice cream (won’t use all of it)

For garnish:
confectioner’s sugar
hershey double chocolate sauce (or your fav)
fresh raspberries

Preheat oven to 350˚.  Line a 15- x 1-inch jelly roll pan with waxed paper, then grease and flour lined pan.


In the first medium bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder and salt.  Mix well.


In the large bowl, beat egg yolks and 1/4 c sugar with an electric mixer, on medium, until fluffy (light lemon yellow color).


In the other medium bowl, beat egg whites on high until foamy.  Gradually add 1/2 c sugar, beating until peaks are stiff but not dry.


Fold 1/3 beaten egg whites into the egg yolk mixture.  Alternate folding in the remaining whites and the flour mixture.  Pour batter into lined pan and smooth.  Bake about 15 minutes, until a toothpick inserted in the middle comes out clean.


To Roll Cake:


Dust a clean cloth with remaining sugar.  (I have a particular dishcloth I bought for rolling cakes and use only for this purpose.)  Turn cake out onto the sugared cloth and carefully remove waxed paper.  Trim the edges.  (Yum.)


Tightly roll the cake lengthwise, into the cloth (you want it long, not thick).  Let cool on a wire rack, with the seam facing down.  Allow cake to cool completely. 


A few minutes before you’re ready to spread the ice cream, remove it from the freezer to soften a bit.


Unroll cake and remove cloth.  Spread softened ice cream in a smooth layer over cake, to within 1/2-inch or so of the edge.  Re-roll cake and dust with confectioners sugar.


Make zig-zag of chocolate sauce on each serving plate.   Place 2 slices of cake on chocolate sauce, and 3-4 raspberries beside the slices. 


If you want leftovers, you’ll  need to make 2.  And yes, you can make this the day before and freeze it.


It’s a little bit of work, but it’s fantastic!