Ice Cream Cake Roll

1. Stage

Carefully crack and separate the eggs, then place the egg whites in a large bowl. Let them stand at room temperature for 30 minutes. Meanwhile, line a greased 15x10x1-inch baking pan with parchment paper; grease the paper and set the pan aside. You can also preheat your oven to 375°F.

2. Stage

In the bowl of a stand mixer, beat the egg yolks and half a cup of sugar on high speed for five minutes, or until it is thick and lemon-colored. Sift the flour, cocoa, baking powder and salt together twice, then gradually add this mixture to the yolk-and-sugar blend and mix everything together well—the batter will be very thick.

3. Stage

In a large bowl with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, adding a tablespoon at a time, and run the mixer on high until stiff peaks form. Stir a third of the thickened egg whites into the batter, combining it well, then fold in the remaining whites, barely combining the ingredients.

4. Stage

Spread the batter evenly into your prepared pan, then pop the cake into the oven. Bake the cake for 10 to 12 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean. Cool it in the pan for five minutes.

5. Stage

Once the cake is a bit cooler, invert it onto a clean, dry kitchen towel dusted with confectioners' sugar. Gently peel off the paper, then roll up the cake in the towel, jelly-roll style, starting with a short side. Place the rolled cake on a wire rack to cool fully.

6. Stage

Unroll the cooled cake and spread the jam to within 1/2 inch of the edges. Then top it evenly with ice cream. Roll the cake up again, this time without the towel. Place the rolled cake seam-side down on a platter, cover it and freeze it for at least four hours before slicing.

7. Stage

Once the cake has had time to freeze fully, it's ready to be enjoyed. Dust it with confectioners' sugar, then slice it and serve, ideally with hot fudge and whipped topping as options.