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1
Preheat oven to 350F.
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2
Line an 11 1/2- x 17-inch jellyroll pan with parchment paper.
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3
With an electric mixer on high speed, beat the egg yolks and half of the sugar until it becomes thick and has a pale color.
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4
Gently fold in the flour and cocoa with a rubber spatula.
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5
With clean beaters, beat the egg whites.
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6
Start mixing slowly until the egg whites start to foam.
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7
Then increase speed of beating and add the rest of the sugar, SLOWLY, until soft peaks form.
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8
Start folding the egg white mixture into the cocoa mixture in thirds, carefully, with a rubber spatula.
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9
Make sure you mix until just combined each time you mix the egg white mixture into the cocoa mixture.
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10
Spread the batter out on to your prepared pan.
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11
Bake for about 8-12 minutes on the middle rack of the oven until the top of the top feels spongy.
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12
Then cool.
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13
Loosen the sides of the cake of the pan by running a knife around the edges.
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14
Dust with cocoa.
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15
Loosely place a layer of plastic wrap a little bit past the edge of the pan.
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16
Carefully flip the pan over onto a baking sheet and lift off the pan from the cake.
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17
Peel the parchment off the cake.
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18
Beat ice cream with electric mixer until spreadable (about 1 minute).
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19
Then spread this ice cream onto the cake, but leave a 1-inch border around the edges of the cake.
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20
Start from one of the longest sides of the cake, roll it up using the plastic wrap to help.
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21
Roll to form a long, firm roll.
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22
Wrap roll in plastic wrap then aluminum foil.
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23
Freeze for 4 hours then unwrap, cut into slices and serve.
