1/2 c. all-purpose flour 1/3 c. cocoa 1 tsp. baking powder 1/4 tsp. salt 4 eggs, separated 3/4 c. sugar 1/2 tsp. vanilla extract 1/4 tsp. almond extract 1 qt. vanilla ice cream, softened Chocolate frosting Dry roasted pistachios, finely chopped

Grease a 15 x 10 x 1-inch jelly roll pan. Line pan with waxed paper; grease paper and set pan aside. Sift first 4 ingredients together; set aside. Beat egg whites at high speed until foamy. Gradually add sugar, beating until stiff peaks form; set aside. Beat egg yolks until thick and lemon colored; stir in flavorings. Fold yolk mixture into egg white mixture; then gently fold in flour mixture. Spread batter evenly in the prepared pan. Bake at 350 degrees for 12 minutes.

When cake is done, immediately loosen from sides of pan and turn out onto a damp towel. Peel off wax paper. Starting at wide end, roll up cake and towel together; cool on wire rack, seam side down, 30 minutes. Unroll cake, remove towel.

Spread ice cream evenly over cake. Gently roll cake back up. Carefully place on a cookie sheet and freeze until ice cream is firm. Frost cake with chocolate frosting; freeze until serving time. Garnish with pistachios.

Yield 8 to 10 servings.

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