4 eggs, separated
3/4 cup sugar, divided
1/2 cup cake flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup strawberry or raspberry jam (I use 1 cup homemade)
2 cups vanilla ice cream, softened
Hot fudge topping (I use whatever homemade recipe I have on hand at the moment)
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 baking pan with waxed paper (I use foil); grease the paper (I use cooking spray). Spread batter evenly in pan. bake at 375 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 the short side. cool on a wire rack.
Unroll cake; spread jam to within 1/2 inch of the edge. Top with ice cream. Roll up without towel/ Place seam side down on a platter. Place seam side down on a platter. cover and freeze for at least 4hours before slicing. May be frozen for up to 1 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and strawberries (or whatever fresh fruit you like).