Categories: Cakes, Chocolate, Ice cream, Jellyroll 
      Yield: 1 servings 
  
      4    Eggs; separated 
        pn Salt 
    1/2 c  Sugar; divided 
    1/2 ts Vanilla 
    1/4 c  Unsweetened cocoa 
      1 ts Unsweetened cocoa 
      2 tb Flour 
      2 tb Cornstarch 
           Confectioner's sugar 
      1 qt Chocolate Chip Ice Cream 
  
  Adjust oven rack to highest position. Preheat 375~. 
  Grease a jelly roll pan 15 1/2x10 1/2, line with waxed 
  paper,grease lightly. In a large mixer bowl, combine 
  egg whites and salt, beat until foamy. Gradually beat 
  in 1/4 cup sugar, and vanilla. Beat until stiff, but 
  not dry. In small bowl, beat egg yolks and rest of 
  sugar until very thick and lemon colored(5-10 minutes) 
  Sift together 1/4 cup cocoa, flour and cornstarch. 
  Fold into egg yolk mix, then flod mix into beaten 
  whites,Pour in prepared pan, spread evenly. Bake 12-15 
  minutes, until lightly browned and center is springy 
  to the touch. Meanwhile, sprinkle a towel with 
  confectioner's sugar. Invert cake onto towel, and peel 
  off waxed paper. While still hot, roll up cake with 
  twol, jelly roll fashion, from the long side. Let 
  stand 1 minute, then unroll to let steam escape, then 
  re-roll with towel. Cool compeltely on wire rack. 
  Unroll, and spread with softened ice cream. Reroll, 
  cover and freeze until firm. Sprinkle with 1 tsp cocoa 
  just before serving.