1/2 cup all purpose flour
1/4 cup unsweetened cocoa
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
1 tablespoons cold water
1/2 cup plus 1/3 cup granulated sugar
1/2 teaspoon vanilla extract
Approximately 1/3 cup confectioners sugar
Turkey Hill Peppermint Stick Limited Edition Premium Ice Cream
Hot fudge sauce (optional topping)
Whipped cream (optional topping)

Directions

1. Grease and flour a 15x10 jelly roll pan.
2. Preheat oven to 350 degrees
3. Sift together the flour, cocoa, baking powder and salt
4. In a large mixing bowl combine egg whites and water .Beat until frothy. Gradually add 1/2 cup sugar until stiff and glossy.
5. In a small bowl beat egg yolks until thickened, about 3 minutes. Gradually add 1/3 cup sugar. Add vanilla.
6. Fold egg yolk mixture into egg white mixture, then fold in dry ingredients until blended. Do not overmix!
7. Spread batter evenly over jelly roll pan.
8. Bake 12-15 minutes until center springs back when lightly touched.
9. Sprinkle a clean dish towel with confectioners sugar. Turn cake onto towel.
10. While cake is hot, roll up the cake and towel together and let stand for 1-2 minutes. Unroll and allow steam to escape. Reroll and allow to cool.
11. When cooled, open cake and fill with Turkey Hill Peppermint Stick Limited Edition Premium Ice Cream (to within 1/2 inch of edges). Ice cream should be soft enough to spread. Reroll and place in freezer.
12. When ready to serve, let stand out of freezer briefly prior to cutting your slices.
13. Serve with hot fudge sauce and whipped cream.