Toffee Ice Cream Roll

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Submitted by:
Peggy		 Country: U.S.A.
Quantity:
10 servings		 Preparation time: 0:10 hr.
Cooking time: 0:12 hr.
Specialties: Holidays

Ingredients

3/4 cup flour 180 mL
2 tbsp instant coffee powder 30 mL
1 tsp baking powder 5 mL
1/4 tsp salt 1 mL
4 egg yolks 4
1 tsp vanilla 5 mL
1/4 cup sugar 60 mL
4 egg whites 4
1/2 cup sugar 125 mL
  confectioner's sugar  
1 quart softened vanilla ice cream 1 L
1 cup chopped chocolate-covered toffee bars 250 mL

Directions

Sift together the flour, instant coffee powder, baking powder and salt.

Beat until lemon colored the egg yolks and vanilla. Add to yolks gradually and beat until thick 1/4 cup/60 mL sugar.

Beat to solft peaks 4 egg whites. Add to egg whites gradually and beat until stiff 1/2 cup/125 mL sugar.

Fold yolk mixture into whites.

Fold in dry ingredients. Spread in greased and wax-paper-lined 10 x 15-in/27 x 37-cm jelly roll pan. Bake at 375°F/190 C for 12 minutes. Turn cake out onto a dish towel sprinkled with confectioners' sugar.

Peel off the wax paper and trim crusts. Roll cake up on its length in the towel. Cool on rack. Unroll cake, remove towel and spread with the vanilla ice cream. Sprinkle with chopped chocolate-covered toffee bars. Roll up tightly and wrap in foil. Store in freezer until 1/2 hour before serving.

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