Directions: |
Directions:Preheat oven to 350ºF. In a small bowl, combine 1/3 cup powdered sugar with 1/3 cup cocoa powder. Line a 15x10-inch jelly roll pan with waxed paper. Butter the pan and dust with powdered sugar mixture. Tap out extra mixture and reserve for later.
In a large bowl, combine flour, remaining 2/3 cup cocoa powder, cornstarch, baking soda, baking powder, and salt; mix well.
In a separate bowl, beat egg yolks and 1/4 cup sugar until fluffy. In a small bowl (using clean beaters), beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 of the beaten egg whites into the yolk mixture. Alternately fold in remaining whites and flour mixture.
Pour batter into prepared pan, smoothing top. Bake until a toothpick inserted in the middle comes out clean, about 15 minutes.
Dust a clean cloth with reserved mixture of powdered sugar and cocoa. Turn cake out onto the prepared cloth. Remove waxed paper. Trim the cake edges. Starting with the long side, tightly roll up the cake with the cloth. Transfer cake, seam side down, to a wire rack to cool.
When cooled, unroll cake and remove cloth. Spread softened ice cream over cake to within 1/2 inch of the edges. Reroll cake. Wrap cake well in plastic and freeze, seam side down until firm. When frozen, place cake on serving platter and dust with powdered sugar before slicing and serving. Serve immediately.
TIP: Slices of this cake look divine sitting in drizzled chocolate sauce and garnished with extra cherries. |
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Notes: |
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Notes: from the kitchen of:
Elise Chambers
Ice cream and cake, all rolled into one, literally! This recipe provides a festive and unique birthday cake experience for all involved. The Dutch cocoa adds a deep and satisfying chocolate flavor to the cake that any chocolate-lover will truly appreciate.
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