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Add a photoServings: 12
Ingredients
- 1/2 c. all-purpose flour
- 1/3 c. cocoa
- 1 teaspoon baking pwdr
- 1/4 teaspoon salt
- 4 Large eggs, separated
- 3/4 c. sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 quart. vanilla ice cream, softened
- Chocolate frosting
- Dry roasted pistachios, finely minced
Directions
- Grease a 15 x 10 x 1-inch jelly roll pan. Line pan with waxed paper; grease paper and set pan aside. Sift first 4 ingredients together; set aside. Beat egg whites at high speed till foamy. Gradually add in sugar, beating till stiff peaks form; set aside. Beat egg yolks till thick and lemon colored; stir in flavorings. Fold yolk mix into egg white mix; then gently mix in flour mix. Spread batter proportionately in the prepared pan. Bake at 350 degrees for 12 min.
- When cake is done, immediately loosen from sides of pan and turn out onto a damp towel. Peel off wax paper. Starting at wide end, roll up cake and towel together; cold on wire rack, seam side down, 30 min. Unroll cake, remove towel.
- Spread ice cream proportionately over cake. Gently roll cake back up. Carefully place on a cookie sheet and freeze till ice cream is hard. Frost cake with chocolate frosting; freeze till serving time. Garnish with pistachios.
- Yield 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 12 servings | |
| Calories 317 | |
| Calories from Fat 76 | 24% |
| Total Fat 8.44g | 11% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 236mg | 10% |
| Potassium 174mg | 5% |
| Total Carbs 58.1g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 22.0g | 15% |
| Protein 5.01g | 8% |
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