French Silk Ice Cream Roll

 

3/4

cup Gold Medal® all-purpose flour

1/4

cup baking cocoa

1

teaspoon baking powder

1/4

teaspoon salt

3

eggs

1

cup granulated sugar

1/3

cup water

1

teaspoon vanilla

1

quart ice cream (any flavor), slightly softened

1/3

cup butter or margarine, softened

1 1/3

cups powdered sugar

1

oz unsweetened baking chocolate, melted and cooled

1/2

teaspoon vanilla

1

tablespoon milk

Additional baking cocoa, if desired

• 1 Heat oven to 375°F. Line 15x10x1-inch pan with foil or waxed paper; grease with shortening. In medium bowl, mix flour, 1/4 cup cocoa, the baking powder and salt; set aside.
• 2 Beat eggs in small bowl with electric mixer on medium speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in granulated sugar on low speed. Beat in water and 1 teaspoon vanilla. Gradually mix in flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners.
• 3 Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges of cake if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.
• 4 Unroll cake, leaving end of cake rolled up; remove towel. Quickly spread ice cream over cake, pushing ice cream up into rolled-up end of cake. Roll up and place seam side down on piece of foil.
• 5 Beat butter, powdered sugar, baking chocolate and 1/2 teaspoon vanilla in medium bowl on low speed until blended. Gradually beat in milk until light and fluffy. Frost cake roll with frosting. Sprinkle with additional cocoa. Store covered in freezer.