You can really use any flavor of ice cream in the roll (Haagen Daaz used to make a hazelnut gelato that was heavenly). Vanilla is the classic choice, but I’ve had good results with pistachio and coffee, too.
4 eggs, separated
1/2 cup sugar
1/2 cup unsifted all-purpose flour
1/3 cup cocoa
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup water
1 teaspoon vanilla
1 tablespoon sugar
1 quart ice cream, softened
Line a 15 1/2-by-10 1/2-by-1-inch jelly roll pan with aluminum foil; generously grease foil. Beat egg yolks 3 minutes on medium speed. Gradually add 1/2 cup sugar; continue beating 2 minutes. Combine flour, cocoa, 1/4 cup sugar, baking soda and salt; add alternately with water on low speed just until batter is smooth. Add vanilla. Set aside. Beat egg whites until foamy; add 1 tablespoon sugar and beat until stiff peaks form. Carefully fold into chocolate mixture. Spread batter evenly into prepared pan. Bake at 375 degrees for 14 to 16 minutes, or until top springs back when touched lightly. Invert onto slightly dampened towel; carefully remove foil. Immediately roll cake and towel together from narrow end. Let stand 1 minute. Unroll; reroll omitting towel. Cool completely on wire rack. Unroll cake and spread with softened ice cream; reroll. Freeze immediately for at least 12 hours before slicing and serving. Serves 8.
