Ice Cream Party Roll

• 4 large eggs,
• 3/4 cup sugar, divided
• 1/2 cup cake flour
• 1/3 cup baking cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup strawberry or raspberry jam
• 2 cups vanilla ice cream, softened
• Confectioners' sugar
• Hot fudge topping and whipped topping

1. Place egg whites in large 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.
2. In a large bowl, beat egg yolks and 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).
3. 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.
4. Bake at 375u0b0 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.
5. Unroll cake; spread jam to within 1/2 in. 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. May be frozen for up to 2 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping.

eggs, sugar, cake flour, baking cocoa, baking powder, salt, strawberry, vanilla ice cream, confectioners, topping

Taken from www.tasteofhome.com/recipes/ice-cream-party-roll/ (may not work)