Chocolate Cake roll
1/2 cup flour
1/3 cup unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
5 large eggs at room temperature
3/4 cup granulated sugar
1 1/2 tsp vanilla extract
Your favorite ice cream flavor. My mom likes vanilla
Preheat oven to 375 degrees. Spray your cookie sheet with cooking spray, line with parchment paper or wax paper and spray again. In a small bowl combine flour, cocoa, baking powder and salt and mix well and set aside. Separate egg whites and yolks in two separate bowls. Beat whites on medium with hand mixer until foamy. Mix in 1/2 cup of sugar and continue to mix until thick and stiff, about 4 minutes. Next beat your egg yolks with the remaining 1/4 cup sugar and vanilla until thickened, about 3 minutes. On low speed beat in flour mixture until blended. Add in egg whites and mix until well combined. Pour batter onto the greased cookie sheet. Spread until even. Place in oven and cook for 12-14 minutes. Let cool for 2 minutes on wire rack.
Dust a clean dish towel with powdered sugar or cocoa. Loosen the edges of the cake with a knife and flip onto dusted dish towel. Slowly peel off parchment paper and start rolling at the short end.(your rolling the towel in the cake) Place seam down on wire rack and let cool completely, about 15 minutes. At the this time take your ice cream out so it can start to soften.
When cooled unroll cake. Add the ice cream on top and try to smooth out the best that you can. Roll Cake back up. Wrap tightly in parchment paper, then in foil and let freeze, works better over night.