caramel and chocolate ice cream toppingfor drizzling
Instructions
Mix the eggs yolks and vanilla with a Kitchen Aid mixer or hand mixer on high speed until yolks are thick (about 5 minutes). Add in the ⅓ cup of sugar, on high until sugar is thoroughly mixed. Stir in the pumpkin
In another bowl, beat egg whites on medium speed until soft peaks form. Add ½ cup sugar and beat until stiff peaks form. Fold the yolk mixture into the whites mixture
In another bowl, mix flour, baking powder and cinnamon, cloves and ginger. Add to the egg mixture, stirring until just combined
Spread into a greased (and use parchment paper if desired) jelly roll pan. Bake at 375*. Bake until top springs back when touched about 12 minutes
Turn out onto a towel with powder sugar sprinkled on it. (Loosen sides of cake first). If using parchment paper, remove paper from cake
Roll up starting with the short end, towel included. Set on a cooling rack
When completely cooled, unroll cake and spread slightly softened ice cream on top of cake
Sprinkle with chocolate chips
Roll the cake back up, set on plate. Drizzle chocolate and caramel on top, if desired
Place in freezer and freeze for four hours so ice cream will harden