1/2 c. cake flour
1/3 c. 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 c. sugar
1 1/2 tsp. vanilla extract
Powdered sugar
Filling:
2 pints peppermint ice cream, softened
Cake: Preheat oven to 400*. Line a jelly roll pan with nonstick foil. In bowl, combine flour, cocoa powder, baking powder, 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 c. 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 c. 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 powdered 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 the 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; trim ends. Dust with powdered sugar. Slice; serve immediately.
Makes: 16 servings. Each serving is 157 calories per serving.
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