Ingredients
4 large eggs, separated1 teaspoon baking powder1/4 teaspoon salt1/2 teaspoon vanilla extract1/4 teaspoon almond extract3/4 cup sugar divided1/2 cup all-purpose flour1/3 cup baking cocoa1 tablespoon confectioners’ sugar1 quart cookies and cream ice cream, softenedFROSTING:2 cups confectioners’ sugar3 tablespoons baking cocoa1/4 cup milk1/4 cup butter, softened1 teaspoon vanilla extract
Preparation
Place egg whites in a 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.
In a large bowl, beat egg yolks, baking powder and salt until slightly thickened. Stir in extracts. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be thick).
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. Gradually fold into batter. Spread into prepared pan.
Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Unroll cake; spread ice cream evenly over the cake to within 1 in. of edges. Roll up again. Cover and freeze until firm.
For frosting, in a large bowl, combine confectioners’ sugar and cocoa; beat in the milk, butter and vanilla until smooth. Spread over cake roll. Cut into slices. Freeze leftovers.
