Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Eggs; separated 1 ts Unsweetened cocoa
pn Salt 2 tb Flour
1/2 c Sugar; divided 2 tb Cornstarch
1/2 ts Vanilla Confectioner's sugar
1/4 c Unsweetened cocoa 1 qt Chocolate Chip Ice Cream

Adjust oven rack to highest position. Preheat 375~. Grease a jelly
roll pan 15 1/2x10 1/2, line with waxed paper,grease lightly. In a
large mixer bowl, combine egg whites and salt, beat until foamy.
Gradually beat in 1/4 cup sugar, and vanilla. Beat until stiff, but
not dry. In small bowl, beat egg yolks and rest of sugar until very
thick and lemon colored(5-10 minutes) Sift together 1/4 cup cocoa,
flour and cornstarch. Fold into egg yolk mix, then flod mix into
beaten whites,Pour in prepared pan, spread evenly. Bake 12-15
minutes, until lightly browned and center is springy to the touch.
Meanwhile, sprinkle a towel with confectioner's sugar. Invert cake
onto towel, and peel off waxed paper. While still hot, roll up cake
with twol, jelly roll fashion, from the long side. Let stand 1
minute, then unroll to let steam escape, then re-roll with towel.
Cool compeltely on wire rack. Unroll, and spread with softened ice
cream. Reroll, cover and freeze until firm. Sprinkle with 1 tsp cocoa
just before serving.

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