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1
Preheat oven to 350u00b0F.
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2
Line a 15x10-inch jelly roll pan with waxed paper.
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3
Grease and flour lined pan; tap out excess flour.
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4
Combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt; mix well.
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5
In a separate bowl, using an electric mixer set on medium speed, beat yolks and 1/4 cup sugar until fluffy.
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6
In a small bowl, and using clean beaters, beat egg whites until foamy.
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7
Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
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8
Fold 1/3 of the beaten egg whites into the yolk mixture.
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9
Alternately fold in remaining whites and flour mixture.
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10
Pour batter into prepared pan, smoothing top.
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11
Bake until a toothpick inserted in the middle comes out lean, about 15 minutes.
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12
Dust a clean cloth with remaining sugar.
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13
Turn cake out onto the prepared cloth.
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14
Remove waxed paper.
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15
Trim the cakes edges.
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16
Starting with the long side, tightly roll up the cake with the cloth.
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17
Transfer cake, seam side down to a wire rack to cool.
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18
Unroll cake and remove cloth.
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19
Spread softened ice cream over cake to within 1/2 inch of the edges.
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20
Re-roll cake.
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21
Wrap cake well and freeze seam side down until firm.
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22
Dust with powdered sugar before slicing and serving.
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23
Variations: 1 8 oz container of whipped topping instead of ice cream.
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24
Add fresh fruit or chocolate chips to whipped topping before adding it to the cake.
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25
Add cooled melted chocolate and instant coffee granules to the whipped topping before adding to the cake.
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26
Serve sliced cake in a puddle of chocolate sauce.
