Makes 16 servings
Cake
- 1/2 cup cake flour (not self-rising)
- 1/3 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 5 large eggs, whites and yolks separated
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- confectioners’ sugar, for dusting
Filling
- 2 pints peppermint ice cream or 2 pints vanilla ice cream mixed with 30 crushed hard peppermint candies (1 cup), softened
- Cake: Preheat oven to 400°F. Line a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with nonstick foil. In bowl, combine flour, cocoa powder, baking powder and soda and salt.
- Place egg whites and yolks in 2 separate large bowls. With mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup of the sugar. At high speed, beat whites just until stiff – but not dry – peaks form. With same beaters, beat yolks with remaining 1/4 cup sugar for 3 minutes until thickened; beat in vanilla.
- At low speed, beat half the flour mixture into yolks. Fold in half the whites. Fold in remaining flour, then remaining whites. spread in pan. Bake 12 minutes, until top springs back when pressed. Dust a clean kitchen towel with confectioners’ sugar; invert cake onto towel. Remove pan; peel off foil. Starting from a long end, roll up cake in towel; place seam side down on rack; cool completely.
- Filling: Unroll cake; spread evenly with peppermint ice cream; roll up cake. Wrap tightly in nonstick foil and freeze, seam side down, overnight, until firm.
- Unwrap cake; rim ends. dust with confectioners’ sugar. Slice; serve immediately.
