INGREDIENTS: 

• 4 eggs, separated  

• 1 teaspoon baking powder  

• ¼ teaspoon salt  

• ¾ cup granulated sugar 

• ½ cup all-purpose flour 

• 1/3 cup cocoa  

• ½ teaspoon vanilla extract  

• ¼ teaspoon almond extract  

• 1 tablespoon powdered sugar  

• 1 litre cream ice cream  

FROSTING:

• 2 cups powdered sugar  

• 3 tablespoons coca  

• ¼ cup milk  

• ¼ cup butter, softened  

• 1 teaspoon vanilla extract  

DIRECTIONS:

1. In a large bowl, beat the egg yolks, baking powder, and salt until thick and lemon-coloured  

2. In a separate glass or metal large bowl, beat egg whites on medium speed until soft peaks form 

3. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved  

4. Fold into egg yolk mixture 

5. Combine flour and cocoa; fold into egg mixture  

6. Gently stir in extracts  

7. Spread into a greased and parchment paper-lined 15-inch x 10-inch x 1 inch baking pan  

8. Bake at 375°F (190°C) for 10-12 minutes or until top springs back when lightly touched 

9. Cool for 5 minutes  

10. Turn cake onto a kitchen towel dusted with confectioners' sugar  

11. Gently peel off parchment paper  

12. Roll up cake in the towel jelly-roll style, starting with short side  

13. Cool completely on a wire rack  

14. Unroll cake; spread ice cream evenly over the cake to within 1-inch of edges. Roll up again.  

15. Cover up and freeze until firm  

*For frosting, in a large bowl, combine sugar and cocoa, beat in the milk, butter, and vanilla until smooth. Spread over cake roll. Cut into slices. Freeze leftovers