Ingredients
4 large eggs3/4 cup sugar1 teaspoon vanilla extract3/4 cup all-purpose flour3/4 teaspoon baking powder1/4 teaspoon salt1/2 gallon vanilla ice cream, slightly softenedCARAMEL SAUCE:1 cup packed brown sugar1/2 cup sugar1/4 teaspoon salt1/2 cup light corn syrup1 cup heavy whipping creamChopped pecans, optional
Preparation
Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in vanilla. Combine dry ingredients; fold into egg mixture.
Spread batter evenly into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Spread cooled cake with ice cream; roll up again. Freeze until firm.
For sauce, in a small saucepan, combine the sugars, salt and corn syrup. Cook and stir until mixture comes to a boil. Remove from the heat; cool slightly. Stir in cream. Serve with ice cream roll. Sprinkle with pecans if desired.
