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Ice Cream Chocolate Roll

Published Tuesday, 12 January, 2010 by kaavya

tasty and good for dessert



  • 3 eggs
  • 1 cup sugar
  • 3/4 cup cake flour
  • 1/4 cup cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • Confectioners' sugar
  • 1 quart coffee or vanilla ice cream


Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour, cocoa, baking powder, and salt together. Add egg mixture, beating slowly. Flavor with vanilla. Line a greased 15 1/2 x 10 1/2 1 inch jelly-roll pan with wax paper and grease again. Pour in the batter, spread smooth, and bake in a 425 degree oven for 12-15 minutes. Turn out on a towel sprinkle with confectioners' sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool. Unroll and spread with coffee or vanilla ice-cream softened enough to spread. Roll up quickly, wrap in foil, and keep in freezer until ready to serve. Slice and serve.

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