Ice Cream Roll

Originally in the 1991 cookbook


3 eggs, room temperature
1 cup sugar
1/3 cup water
1 tsp vanilla
1/4 cup cocoa
1 cup flour
1/2 tsp baking powder
1/4 tsp salt


  1. Heat oven to 375 degrees F.
  2. Beat eggs for 4 minutes in a small bowl high with rotary beater.
  3. Mix sugar, water, and vanilla and set aside.
  4. Sift together, cocoa, flour, baking powder, and salt then add to previous mixture. Gently add eggs.
  5. Line sheet cake pan with foil and grease foil.
  6. Pour batter onto foil and bake for 10 minutes, or until golden brown.
  7. Remove from oven. Drop cake out of pan onto towel covered with powdered sugar.
  8. Roll towel starting at small end. Cool on rack.
  9. Unroll and fill 1/4 to 1/2 quart of ice cream.
  10. Reroll and refreeze.


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