August 2005

We wanted to offer one last refreshing, summer recipe - this one takes a bit of preparation, but it's worth the time!

• ½ cup cake flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1/3 cup cocoa
• 4 eggs, separated, at room temperature
• sugar: ½ cup + ¼ cup
• ½ cup seedless raspberry jam
• 2 pints vanilla ice-cream, softened
• Chocolate Sauce

1. Grease 15 ½ x 10 ½" jelly roll pan (a cookie sheet with sides). Line with wax paper. Preheat oven to 350 degrees.
2. In small bowl, stir flour, baking powder, salt, and cocoa.
3. In a medium bowl, beat egg whites until soft peaks form. Gradually sprinkle in ¼ cup sugar at high speed, beating until sugar is dissolved. Peaks should be stiff and glossy.
4. In large bowl beat egg yolks and ½ cup sugar at high speed until very thick.
5. With spatula, fold flour mixture and whites into egg yolk mixture.
6. Spread batter evenly into pan. Bake until cake springs back when lightly touched, about 10 - 15 minutes.
7. Invert cake on cocoa sprinkled clean towel. Remove wax paper. Starting at narrow end, roll up warm cake with the towel. Place seam side down on wire rack to cool - 3- minutes.
8. Unroll cooled cake. Spread top with raspberry jam, then with ice-cream.
9. Starting at same narrow end, roll cake without towel. Wrap cake tightly with foil. Freeze until firm, about 3 hours. * Can try other flavors of ice-cream, also.

Chocolate Sauce

• 1 cup heavy or whipped cream
• 1 teaspoon vanilla
• 4 tablespoons butter
• ¾ cup sugar
• ½ cup cocoa
• ¼ teaspoon salt

To serve: Let frozen Party Roll stand at room temperature 10 minutes for easier slicing. Slice and spoon warm chocolate sauce over ice-cream roll.