Ingredients
Eggs 4
Sugar 3/4 cup
Cake Flour 1/2 cup
Baking Cocoa 1/3 cup
Baking Powder 1 tsp
Salt 1/4 tsp
Strawberry/Raspberry Jam 1/2 cup
Vanilla Ice cream (softened) 2 cups
Confectioners' Sugar
Hot Fudge & Whipped Topping
Preparation
Place egg whites in large bowl; let it stand at room temperature for 30 minutes. Line a greased baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks and add 1/2 cup sugar on high speed for 5 minutes or until thick and lemon-colored. Sift the flour, cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). In a large bowl with clean beaters, 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. Stir a third of the whites into batter, then fold in remaining whites. Spread evenly into prepared pan.
Bake at 375°F for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack. Unroll cake; spread jam to within 1/2 inch of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping.
(Courtesy: Chef Sujeet Singh, Radisson Blu, Noida, Sec 55)