| | Directions | | Beat egg whites and cream of tartar until stiff. Gradually add 1/2 c. sugar; set aside. Beat egg yolks until thick and lemon colored. Beat in 1/2 c. sugar and add remaining ingredients. Carefully fold into the egg whites. Put into a 10" x 15" jelly roll pan lined with wax paper. Bake just until surface springs back when touched with finger. Immediately turn upside-down on towel dusted with powdered sugar. Remove paper and roll up. Cool. When cool, unroll and spread with ice cream; reroll. Frost. Freeze until ready to serve. FROSTING: Beat together until fluffy. Put on roll before serving. Chill. |
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| Ingredients | | - |  | 6 eggs, separated |
| - | | 1/2 teaspoon cream of tartar |
| - | | 1 cup sugar, divided |
| - | | 4 teaspoons flour |
| - | | 4 teaspoons cocoa |
| - | | 1/4 teaspoon salt |
| - | | 1 teaspoon vanilla |
| - | | 1/2 gallon ice cream |
| - | | Frosting |
| - | | 1 1/2 cups powdered sugar |
| - | | 1/4 teaspoon salt |
| - | | 1/4 cup shortening |
| - | | 2 tablespoons cocoa |
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