Ice Cream Jelly Roll

Ingredients:
1/2 cup all-purpose flour
1 tsp baking powder
4 egg yolks
1/2 tsp vanilla
1/3 cup sugar
4 egg whites
1/2 cup sugar
powder sugar
1/2 cup jelly or jam

Directions:
1. Combine flour and baking powder. Set aside.
2. In mixing bowl, beat egg yolks and vanilla with electric mixer on high speed for 5 minutes or till thick and lemon colored.
3. Gradually add 1/3 cup sugar. Beat on high speed till sugar is nearly dissolved. Wash beaters.
4. In another mixing bolw, beat eg whites on medium speed till soft peaks form.
5. Gradually add 1/2 cup sugar. Beat till stiff peaks form.
6. Fold yolk mixture into beaten egg whites.
7. Sprinkle flour mixture over egg mixture. Fold in gently just till combined.
8. Spread batter evenly into a greased and floured 15X10X1 inch jelly-roll pan.
9. Bake in oven at 375 degrees Fahrenheit for 12-15 minutes or till cake springs back when lightly touched near center.
10. Immediately loosen edges of cake from pan and turn cake onto clean towel sprinkled with powdered sugar.
11. Roll up towel and cake, starting from one of the cake's short sides.
12. Cool on rack. Unroll cake. Remove towel.
13. Spread cake with jelly or jam to within 1 inch of edges.
14. Roll up cake.

For Chocolate Cake Roll: Prepare as above, except reduce flour to 1/3 cup and omit baking powder. Add 1/4 cup unsweetened cocoa powder and 1/4 tsp baking soda to flour.

For Pumpkin Cake Roll: Prepare as above, except add 2 tsp pumpkin pie spice to flour mixture and stir 1/2 cup canned pumpkin into egg yolk and sugar mixture.

**I like to replace the jelly/jam with ice cream. I buy a 1/2 gallon of ice-cream and let it soften. Cut the ice-cream into slices and lay it on the cooled cake. Roll it back up and wrap it in plastic wrap and then in aluminum foil. Then I place it in the freezer so it won't melt.