recipelink.com Chat Room Recipe Swap - 2001-08-24
From: KellyWA

Ice Cream Roll

3 tbsp. flour
1/8 tsp. cream of tartar
3 tbsp. cocoa
3/4 c. sugar
1/2 tsp. salt
3/4 tsp. vanilla
4 eggs
1 1/2 pt. ice cream

Sift and mix together the flour, cocoa and salt. Separate eggs. Mix the cream of tartar with egg whites and beat until fluffy; add half of the sugar, one teaspoon at a time, beating well between additions. Beat until stiff but not dry. Beat yolks until thick and lemon color. Add sifted dry ingredients to yolks and beat. Stir in the vanilla. Add egg white mixture and fold in carefully. Pour in a 10x14-inch baking pan that has been lined with a well greased paper; bake in a slow oven (325), about 20 minutes. Turn out at once on a dish towel; remove paper and roll in the dish towel. When cool, unroll and spread ice cream. Roll up in waxed paper and place in freezer.