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Cafe au Lait Cake Roll

Edy's® Slow Churned® French Silk® Light Ice Cream
6 large eggs, separated, at room temperature
1/2 cup sugar
3 ounces semisweet chocolate, melted
1 teaspoon vanilla
2 teaspoons instant espresso powder
1/8 teaspoon salt
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
Powdered sugar



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Preheat oven to 375° F.

Line a 15-by-10-by-1-inch jelly roll pan with parchment paper or waxed paper. Grease paper and rim of pan.

Using a mixer, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Add chocolate, vanilla, espresso powder and salt; beat to incorporate.

In a separate bowl, beat egg whites about 1 minute until foamy. Gradually beat in remaining 1/4 cup sugar; continue beating until whites are stiff but moist and shiny. (Whites will stand in peaks that droop slightly when beater is lifted.) Beat 1/3 of the egg white mixture into chocolate mixture to lighten it. With a rubber spatula, gently fold in remaining whites. Fold in just until incorporated. Spread batter evenly into prepared pan.

Crimp together two sheets of foil and place loosely over pan; foil should not touch batter. (Loosely covering the batter keeps the cake moist and makes it easier to roll.) Bake for 8-12 minutes, until pick inserted in center comes out clean. Be careful not to overbake.

While cake is baking, dust a clean kitchen towel generously with powdered sugar. When cake is done, remove from oven and turn out onto sugared towel. Peel off foil and trim off any crisp edges. Immediately roll the cake up in the towel from the short side and let it cool on a wire rack.

To Assemble: Soften ice cream at room temperature for about 10 minutes. Unroll cake; spread with an even layer of ice cream from edge to edge. Carefully roll up cake. Wrap in foil and freeze. Serves 12.

To Serve: Dust with powdered sugar before slicing.


Per Serving: Calories 264 (40% from fat); Fat 11.6 g


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