Confectioner’s sugar
4 eggs
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup sifted cake flour
1 pint cherry vanilla ice cream

Set oven for hot 400°. Grease bottom and sides of a 15 x 10 x 1 inch pan; line with waxed paper and grease lightly. Sift a little confectioners’ sugar over a tea towel; shake off excess and set towel aside.

Beat eggs until foamy. Add baking powder, vanilla and salt; continue beating until very light. Add and beat in the granulated sugar, about 1 tablespoonful at a time. Beat until very thick. Fold in sifted flour, a little at a time. Pour into pan. Bake 13 minutes or until top springs back when lightly touched with fingertip. Loosen cake at once from pan with point of sharp parking knife. Invert onto towel. Remove pan; quickly remove waxed paper and trim off crisp edges with a sharp knife. Roll up cake from narrow end. Wrap towel tightly around roll to hold it in shape. Cool on a rack.

When cake is cool, soften ice cream slightly. Unroll cake carefully and spread at once with ice cream and roll up again. Serve at once sprinkled with confectioners’ sugar, or freeze as directed below.

TO FREEZE CAKE: Wrap Festive Ice Cream Roll securely in moisture-vapor-proof paper or a polyethylene bag. Then freeze. Cake may be stored satisfactorily for 3 to 4 months. To serve, remove from freezer and let stand about 5 minutes at room temperature. Unwrap and serve at once.

©Copyright 1958 Tested Recipe Institute, Inc. New York. Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New York.