Ingredients:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup sugar, divided
powdered sugar
8 ounces ice cream, softened
Directions:
Preheat oven to 350 F.
Line a 15×10-inch jelly roll pan with waxed paper.
Grease and flour lined pan; tap out excess flour.
Combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt; mix well.
In a separate bowl, using an electric mixer set on medium speed, beat yolks and 1/4 cup sugar until fluffy.
In a small bowl, and using clean beaters, beat egg whites until foamy.
Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
Fold 1/3 of the beaten egg whites into the yolk mixture.
Alternately fold in remaining whites and flour mixture.
Pour batter into prepared pan, smoothing top.
Bake until a toothpick inserted in the middle comes out lean, about 15 minutes.
Dust a clean cloth with remaining sugar.
Turn cake out onto the prepared cloth.
Remove waxed paper.
Trim the cakes edges.
Starting with the long side, tightly roll up the cake with the cloth.
Transfer cake, seam side down to a wire rack to cool.
Unroll cake and remove cloth.
Spread softened ice cream over cake to within 1/2 inch of the edges.
Re-roll cake.
Wrap cake well and freeze seam side down until firm.
Dust with powdered sugar before slicing and serving.
Variations: 1 8 oz container of whipped topping instead of ice cream.
Add fresh fruit or chocolate chips to whipped topping before adding it to the cake.
Add cooled melted chocolate and instant coffee granules to the whipped topping before adding to the cake.
Serve sliced cake in a puddle of chocolate sauce.
Servings: 10
Time preparation: 20 min.
Time total: 35 min.