Ingredients
| 4 | eggs, separated |
| 3/4 | cup sugar plus 1 tablespoon, divided |
| 1/2 | cup flour, unsifted |
| 1/3 | cup cocoa |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1/3 | cup water |
| 1 | teaspoon vanilla |
| 1 | quart ice cream, softened |
Instructions
Line a 10½x15½x1-inch jellyroll pan with aluminum foil and generously grease the foil. Beat egg yolks 3 minutes on medium speed. Gradually add ½ cup sugar; continue beating for 2 minutes. In a separate bowl, combine flour, cocoa, ¼ cup sugar, baking soda and salt. Add alternately with water on low speed, just until the batter is smooth. Add vanilla and set aside chocolate mixture. Beat egg whites until foamy. Add 1 tablespoon sugar and beat until stiff peaks form. Carefully fold into the chocolate mixture. Spread batter evenly into the prepared pan. Bake at 375 degrees F for 14-16 minutes, or until the top springs back when touched lightly. Invert onto a slightly dampened towel and carefully remove foil. Immediately roll the cake and towel together from the narrow end of the cake. Let stand 1 minute and unroll, then re-roll, omitting the towel. Cool completely on wire rack. Unroll the cake and spread with softened ice cream and reroll. Freeze the cake immediately. Cut into slices to serve. Serves approximately 15
