Chocolate Ice Cream Roll - cooking recipe

Ingredients

4 egg yolks
1/3 c. sugar
1/2 tsp. vanilla
4 egg whites
1/2 c. sugar
1/4 c. cocoa
2/3 c. sifted cake flour
1 tsp. baking power
1/4 tsp. salt

Preparation

Beat egg yolks until thick and lemon-colored.
Gradually beat in 1/3 cup sugar;
add
vanilla.
Beat
egg
whites until soft peaks form. Gradually add 1/2
cup
sugar
and
beat
until stiff peaks form.
Fold yolks into whites.
Sift together flour, baking powder, cocoa and salt; fold into
egg
mixture.
Spread
batter evenly in greased and lightly floured 15 1/2
x 10 1/2 x 1-inch jellyroll pan.
Bake in moderate 375\u00b0 oven about 10
to
12 minutes or until done.
Immediately loosen sides and turn
out on towel sprinkled with confectioners sugar.
Starting at narrow end, roll cake and towel together; cool on rack.
Unroll; spread with 1 quart ice cream, softened to spreading consistency.
Frost with chocolate gloss.
Roll and freeze.