Ingredients:
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa
powder
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1 quart fat-free vanilla
ice cream, softened
1/4 cup broken pecans
Instructions:
Grease and flour a 15x10x1-inch
baking pan. Stir together flour, cocoa powder, baking powder, and salt.
Set aside.
In a small mixing bowl beat
egg yolks and vanilla with an electric mixer on high speed about 5 minutes
or until thick and lemon-colored.
Gradually add the 1/3 cup
granulated sugar, beating on medium speed about 5 minutes or until sugar
is almost dissolved. Thoroughly wash beaters.
In a large mixing bowl beat
egg whites on medium to high speed until soft peaks form (tips curl). Gradually
add the 1/2 cup granulated sugar, beating until stiff peaks form (tips
stand straight). Fold yolk mixture into the egg white mixture. Sprinkle
flour mixture over egg mixture; fold in gently, just until combined. Spread
batter evenly into prepared pan.
Bake in 375 degree F oven
for 12 to 15 minutes or until the top springs back when lightly touched.
Immediately loosen edges of cake from pan; turn out onto a clean dish towel
sprinkled with sifted powdered sugar. Starting with a narrow end, roll
up cake and towel together. Cool on a wire rack.
Unroll the cake. Spread softened
ice cream onto cake to within 1 inch of edges. Sprinkle with pecans. Reroll
cake without towel. Wrap and freeze at least 4 hours before serving.
Serves: 10
Nutrition Facts:
Serving: 1
Calories 164 g
Fat 4 g,
Cholesterol mg,
Sodium 158 mg
Carbohydrates 28 g
Recipe found on:3fatchicks.com