Chocolate Cake Roll

Ingredients

• 3 eggs
• 1 cup sugar
• ⅓ cup water
• 1 tsp vanilla
• 1 cup sifted cake flour
• ¼ cup not a mix cocoa
• 1 tsp baking powder
• ¼ tsp salt
• 1 qt coffee ice cream
• 1 cup chocolate whipped cream heavy cream
• 3 tbsp chocolate whipped cream instant cocoa mix

Method

1. Grease a 15x10x1-inch baking pan; line with wax paper; grease the paper. Beat the eggs until thick and lemon colored; gradually beat in the sugar, water and vanilla. Sift the flour, cocoa, baking powder and salt; stir into the first mixture, mixing just until the batter is smooth. Pour into the prepared pan.
2. Bake at 375 degrees for 12 to 15 minutes until the top springs back when lightly touched. Loosen the cake around the edges of the pan with a sharp knife. Invert the pan onto a clean towel well dusted with powdered sugar; peel off the wax paper. Cut off the edges of the cake if they are too crisp. Roll the hot cake and towel from the narrow end. Cool on a wire rack.
3. Soften the ice cream slightly. Unroll the cooled cake carefully; spread evenly with the softened ice cream; reroll. Place on a cookie sheet and freeze at least 1 hour. Frost the roll with Chocolate Whipped Cream. Freeze until serving time. Cut into 8 thick slices.
4. Chocolate Whipped Cream: Beat 1 cup heavy cream with 3 tablespoons instant cocoa mix in a small bowl until stiff. Spread on the cake roll immediately. Makes about 2 cups.

Notes

Elegant but easy. Freeze ahead for dessert insurance.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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