Ice Cream Cake Roll

1/3 Cup cake flour
1/3 Cup unsweetened cocoa powder
2 Tblsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 large eggs, separated
3/4 Cup white sugar

Preheat oven to 350 degrees. Line 15 x 10 inch pan with waxed or baking paper. Grease and flour lined pan, tap out excess flour.

In medium bowl, combine flour, cocoa, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using mixer on medium speed, beat egg yolks and 1/4 cup sugar until fluffy. This takes several minutes.

In a small mixing bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. They should hold their shape well. This also takes several minutes.

Fold 1/3 of the beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter onto pan, it will be thick. Smooth top as level as possible. Bake until toothpick inserted in center comes out clean, about 15 minutes.

Dust a clean cloth very lightly with powdered sugar, or white sugar. Turn cake onto prepared cloth, remove baking paper.

Starting with long side tightly roll up cake with cloth. Transfer cake, seam side down to a wire rack to cool.

Unroll cake, remove cloth. Slice slabs of ice cream and lay them on cake until it is covered to within 1/4 inch of edge. Re-roll cake, place seam side down on large piece of plastic wrap. Wrap tightly and freeze until firm. Slice and enjoy!

Use vanilla or chocolate or whatever flavor you like. Try serving on a chocolate drizzled plate and top with more chocolate sauce or berries. Another variation is to fill the roll with Cool Whip rather than ice cream.

It may not be as good as Farr's but it is very yummy!