Ice cream roll and caramel sauce

10 Servings

Ingredients

Quantity Ingredient
½ gallon Vanilla ice cream; softened
4 Eggs; separated
¾ cup Sugar
1 teaspoon Vanilla
¾ cup Sifted flour
¾ teaspoon Baking powder
⅔ cup Brown sugar
⅔ cup Sugar
⅔ cup White Karo syrup
4 tablespoons Butter
1 cup Whipping cream

Directions

CAKE ROLL

CARAMEL SAUCE

Whip egg whites until stiff. Set aside. Beat egg yolks until light. Add sugar gradually. Beat until creamy. Add vanilla. Resift flour with baking powder. Add flour gradually to the egg mixture. Beat until smooth. Fold egg whites lightly into the batter. Pour onto a greased 10-½ x 15-½ cookie sheet. Bake at 375 degrees for 12 minutes. To roll, loosen the edges as soon as the cake comes from the oven. Reverse the pan onto a clean towel that has been dusted with powdered sugar. Roll cake with towel while hot, then let cool. Carefully unroll and fill center with generous portion of softened ice cream. Reroll & place in freezer. To serve, slice and pour warm caramel sauce over each slice. For caramel sauce, boil sugars, syrup and butter until syrup makes threads when dropped in cold water. Add cream.

Boil 3 minutes or until thick. Yield: 10 to 12 servings.

LUCY JACKSON (MRS. DORSEY)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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