4 eggs, separated
3/4 cup granulated sugar, divided
1/2 cup cake flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup strawberry or raspberry jam
2 cups vanilla ice cream, softened
Serve with (optional):
Hot fudge topping and whipped topping
In a mixing bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. In another mixing bowl, beat egg yolks and remaining sugar until thick and lemon-colored, about 5 minutes. Combine the flour, cocoa, baking powder and salt; add to yolk mixture and mix well. Fold in egg white mixture.
Line a greased 15 x 10 x 1-inch jelly roll pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 375 degrees F/190 degrees C for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack.
Unroll cake; spread jam to within 1/2 inch of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing. May be frozen for up to 2 months. Sprinkle with confectioners' sugar. If desired serve with hot fudge topping and whipped topping.
Makes 12 servings.
Date: July 20, 2007