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1
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
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2
In a small bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/4 cup sugar. Beat in oil and vanilla. Sift the flour, baking powder and salt together; gradually add to yolk mixture and mix well.
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3
Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
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4
Bake at 350u00b0 for 8-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
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5
Line a 4-qt. bowl with plastic wrap. Unroll cake; spread jam evenly over cake to within 1/2 in. of edges. Roll up again. Cut into 1/2-in. slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze until cake is firm.
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6
For ganache, place chocolate in a bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally.
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7
Spread 1 cup of ice cream into cake-lined bowl; top with 1/2 cup ganache. Repeat layers four times. Top with remaining ice cream. Cover and freeze until firm.
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8
Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Let stand for 15 minutes before cutting into wedges. Garnish with whipped cream and strawberries.
