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Ingredients
½ cup Krusteaz All Purpose Flour - gluten free
⅓ cup Hershey's Cocoa 100% Cacao Natural Unsweetened - gluten free
1 teaspoon Clabber Girl Baking Powder - gluten free
1 teaspoon McCormick Vanilla Extract - gluten free
5 large eggs. separated
½ cup granulated sugar
¼ teaspoon salt
2 tablespoons water
flour for sprinkling
1 pint Breyers Vanilla Ice Cream - gluten free
Domino Confectioner's Sugar - gluten free
butter
Instructions
- Preheat oven to 350 degrees F.
- Place the ice cream in the fridge to softened a little bit.
- Butter a 17 x 11 x 1 inch jelly roll pan and line with parchment paper. Grease the parchment paper and sprinkle a little flour.
- In a small bowl, combine the flour, cocoa powder, baking powder and salt.
- In a separate large bowl, beat white eggs with a handheld electric beater until stiff and foamy. Set aside. In another bowl, whisk together the egg yolks, granulated sugar, vanilla and water. Add the flour mixture then slowly add the egg whites. Stir to incorporate.
- Pour the batter on the prepared pan and spread evenly. Bake from 14 to 16 minutes.
- Sprinkle powdered sugar on a clean kitchen towel. Invert the cake onto the towel and remove the parchment paper.
- Carefully roll the cake in the towel starting from the narrower side. Let it cool in the fridge.
- Unroll the cake and spread the ice cream leaving about 1 inch all around the edges. Roll the cake, then use the towel to wrap it nicely.
- Freeze until firm. Serve with berries. Yummy!
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