Ingredients

4 eggs; separated
Pinch salt
1/2 C. sugar; divided
1/2 tsp. vanilla
1/4 C. unsweetened cocoa
1 tsp. unsweetened cocoa
2 Tbsp. flour
2 Tbsp. cornstarch
Confectioner’s sugar
1 quart chocolate chip ice cream

Cooking Instructions

Adjust oven rack to highest position. Preheat 375. Grease a jelly roll pan 15 1/2 x 10 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 C. 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 C. cocoa, flour and cornstarch. Fold into egg yolk mix, then fold 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 towel, jelly roll fashion, from the long side. Let stand 1 minute, then unroll to let steam escape, then re-roll with towel. Cool completely on wire rack. Unroll, and spread with softened ice cream. Reroll, cover and freeze until firm. Sprinkle with 1 tsp. of cocoa just before serving.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)