First prepare a 12.5x17.5in jelly roll pan by covering it with Crisco.
And then parchment paper.
Prepare two pieces of aluminum foil with two pieces of Saran Wrap on top. This will be used later.
Separate the egg whites and egg yokes of all six eggs.
Sift the flour, cocoa powder, baking powder, and salt into a large bowl.
Beat the egg whites until they are firm and spongy.
Then slowly beat in the sugar.
Beat the egg yokes separately.
Pour the egg yokes and the vanilla into the bowl of egg whites.
Fold together carefully.
It should look like this before you move on.
Pour the egg mixture into the bowl of dry ingredients.
It should look like this!
Pour onto the roll pan and spread completely.
Bake at 400 degrees F for 11 minutes.
Lay out a large, clean dish towel on the counter and cover completely with powdered sugar.
It should look like this.
When the cake is done baking, carefully flip it onto the towel.
Center the cake and slowly remove the parchment paper.
Cut off the edges of the cake if they aren't soft.
Add more powdered sugar.
And roll the cake carefully into the dish towel.
Pick out any kind of ice cream. You will need a whole container. Let it thaw while the rolled up cake cools.
Once the cake has cooled (it doesn't have to be completely room temperature), unroll it.
Add thin slices of ice cream over top the cake.
Spread the ice cream slices carefully so that they blend together and the entire cake is covered.
Then roll the cake back up. This part can be very difficult. The goal is to avoid having the cake crack, but even if it does crack it will still taste just as delicious!
Add more powdered sugar to the outside.
Then lift the cake like this...
And move it too the aluminum foil and Saran Wrap you had laid out earlier.
Wrap up the cake and it is ready to be stored! You can store it in the freezer for up to a month and serve it for many different celebrations! Ours are for graduation!
Serve with warm homemade chocolate sauce, whipped cream, or whatever else you want! Yum!