Ice Cream Chocolate Roll Cake

I have always wanted to try this recipe but never got to it. I found it while searching for a different recipe and i thought i should share it too see if it was any good. But i know it is very good because of other people who have tried it out. I will definitely try this one soon. (freezing: you can freeze this for up to 1 month)

Steps

Preheat oven to 350f.

Line an 11 1 / 2- x 17-inch jellyroll pan with parchment paper.

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.

Gently fold in the flour and cocoa with a rubber spatula.

With clean beaters , beat the egg whites.

Start mixing slowly until the egg whites start to foam.

Then increase speed of beating and add the rest of the sugar , slowly , until soft peaks form.

Start folding the egg white mixture into the cocoa mixture in thirds , carefully , with a rubber spatula.

Make sure you mix until just combined each time you mix the egg white mixture into the cocoa mixture.

Spread the batter out on to your prepared pan.

Bake for about 8-12 minutes on the middle rack of the oven until the top of the top feels spongy.

Then cool.

Loosen the sides of the cake of the pan by running a knife around the edges.

Dust with cocoa.

Loosely place a layer of plastic wrap a little bit past the edge.

Ingredients

eggs, sugar, unsweetened cocoa, all-purpose flour, ice cream