Ice-cream Cake Roll

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking powder
• 1 pinch salt
• 4 eggs
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 tablespoons confectioners' sugar
• 3 cups mint chip ice cream, softened
• chocolate syrup, for serving

Recipe

• 1 heat oven to 350°f coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. line bottom of pan with waxed paper. spray paper.
• 2 stir together flour, cocoa powder, baking powder and salt. in a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. gradually add granulated sugar, beating until smooth. beat in vanilla extract.
• 3 fold flour mixture into egg mixture until no lumps remain. pour into prepared pan, spreading level. bake at 350°f for 12 minutes or until cake springs back when lightly touched.
• 4 dust a clean kitchen towel with confectioners' sugar. turn cake out onto towel. roll up towel and cake from short end; cool completely.
• 5 unroll; spread with softened ice cream to within 1 inch of edges. reroll cake without towel; wrap in plastic wrap. freeze at least 4 hours or overnight. if frozen overnight, let stand at room temperature 20 minutes before serving. to serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.