Ingredients:

1/3 cup all purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

4 egg yolks

½ teaspoon vanilla

1/3 cup granulated sugar

4 egg whites

½ cup granulated sugar

Sifted powdered sugar

1 quart butter almond or chocolate almond ice, softened

Raspberry Sauce

Raspberries (optional)

Fresh mint sprigs

Directions:

Grease and flour a 15 x 10 x 1 inch jelly roll pan.  Stir together flour, cocoa powder, baking powder, and salt.  In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or till thick and lemon colored.  Gradually add 1/3 cup sugar, beating on medium speed about 5 minute or till sugar is almost dissolved.  Thoroughly wash beaters.

In a large mixing bowl beat egg whites on medium to high speed till soft peaks form.  Gradually add ½ cup sugar, beating till stiff peaks form.  Fold yolk mixture into egg white mixture.  Sprinkle flour mixture over egg mixture.  Fold in gently till combined.  Spread into prepared pan.

Bake at 375 degrees for 12 to 15 minutes till top springs back when lightly touched.  Immediately loosen edges of cake.  Turn out onto a towel. Sprinkled with powdered sugar.  Starting from a short side, roll up cake and towel together. Cool on a wire rack.

Unroll cake. Spread ice cream on cake to within 1 inch of edges.  Reroll cake without towel.  Wrap and freeze at least 4 hours.  To serve, drizzle Raspberry sauce over dessert plate.  Slice cake and place on plates.

Raspberry Sauce;  In s small saucepan combine 2/3 cup seedless raspberry preserves, 1 tablespoon lemon juice, and ¼ teaspoon almond extract.  cook and stir just till melted.  Cool slightly.

Nutritional information per serving:  255 calories, 5 g protein, 44 g carbohydrates, 7 g fat (3 g saturated), 116 mg cholesterol, 138 meg sodium