This recipe is one of my stand bys and it is one of my most requested. It is easy, versitale, and very forgiving. So lets get down to it.
1 cup cake flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/3 cup water
1 tsp vanilla
1/2 gal ice cream (any flavor homemade or store bought)
Heat oven to 375 degrees. Line a jelly roll pan 15x10x1 (approx) with parchment and coat lightly with butter or non-stick spray. Stir together flour, cocoa, baking powder, and salt; set aside.
In a mixer bowl, with the whisk attachment beat the eggs about 5 minutes or until thick and lemon colored. Gradually beat in the sugar. Lower the speed, blend in the water and the vanilla. Gradually add the dry ingredients, beating just until the batter is smooth.
Pour into the pan and spread to the corners. Bake 12-15 minutes or until wooden pick inserted in the center comes out clean. Loosen the cake from the edges; invert on clean piece of parchment sprinkled with powdered sugar. Carefully remove the original parchment. While the cake is still hot, roll cake from narrow end. Cool on wire rack.
Remove ice cream from freezer and place on your counter for 10 minutes then proceed. Unroll cake carefully and spread softened ice cream over cake leaving 2" of the edge opposite you without ice cream. Re-roll cake, wrap with plastic, place in freezer to set up at least 3 hours.
Dust top with powdered sugar before serving.
Remember I said this is versatile. That means change the ice cream flavors, or fill it with a layer of cut up fruit and whipped cream or just whipped cream. If you want a yellow cake just substitute the 1/4 cup of cocoa for 1/4 cup more of cake flour.
Have fun and enjoy!