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2 tsp. + 1 cup whole grain pastry flour
1 tsp. baking powder
1/4 tsp. salt
4 large egg whites, at room temperature
3/4 cup granulated sugar
4 large egg yolks, at room temperature
1 tsp. vanilla extract
1 tbsp. confectioners' sugar
1 quart fat-free chocolate ice cream, softened

Preheat the oven to 375F. coat a 15x11" jelly-roll pan with cooking spray. Dust with 2 tsp. of the flour; tap out the excess.

In a small bow, mix the remaining 1 cup flour, the baking powder, and salt.

Place the egg whites in a medium bowl. Using an electric mixer on medium speed, beat until frothy. Slowly beat in 1/2 cup of the granulated sugar until stiff peaks. form.

Place the egg yolks, the remaining 1/4 cup of the granulated sugar, and the vanilla in a large bowl. Using the same beaters, beat for 5 minutes, or until thick and lemon-colored.

Fold in 1/3 of the flour mixture and 1/2 of the egg whites. Repeat, beginning and ending with the flour.

Pour the batter into the prepared pan and smooth the top.

Bake for 8 minutes, or just until the top springs back when lightly touched int he center.

Place a clean dish towel on the kitchen counter and sprinkle evenly with the confectioners' sugar. Loosen the edges of the baked cake and immediately invert onto the towel. Starting from a short end, roll up the cake (and the towel). Cool completely on a rack.

Carefully unroll the cake and remove the towel. Spread the top of the cake with the ice cream. Roll up the cake. Wrap in plastic warp or foil and freeze for at least 30 minutes.

Makes 12 servings
 
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