Peanut Ice Cream Roll

A delightful dessert that combines the creaminess of ice cream with the crunchiness of peanuts, all wrapped in a soft sponge cake.

Ingredients - Serves 8

Preheat the oven to 375°F. Grease and flour a 15x10x1-inch baking pan.
In a large bowl, beat the eggs for 5 minutes, or until thick and lemon-colored. Gradually add the sugar, beating until light and fluffy. Stir in the vanilla.
Combine the flour, baking powder, and salt; gradually add to the egg mixture alternately with milk, beating well after each addition.
Spread batter evenly in the prepared pan. Bake for 10-12 minutes or until cake springs back when lightly touched.
Cool for 5 minutes. Turn cake 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.
Unroll cake; spread ice cream evenly over cake to within 1 in. of edges. Roll up again, without towel. Wrap in plastic wrap; freeze until firm.
Just before serving, sprinkle with chopped peanuts.