1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large egg yolks
1/2 teaspoon vanilla extract
1/3 cup granulated sugar
4 large egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1 quart butter-almond or chocolate-almond ice cream, softened
1 (12-ounce) package frozen loose-pack red raspberries, thawed
3/4 cup granulated sugar
1 teaspoon lemon juice
Melted white chocolate (optional)
Fresh raspberries (optional)
Grease and flour a 15
x 10 x 1-inch baking pan.
In a bowl stir together
flour, cocoa powder, baking powder, and salt. Set aside. In a
small mixing bowl beat egg yolks and vanilla with an electric
mixer on high speed about 5 minutes or until lemon-colored. Gradually
add the 1/3 cup granulated sugar, beating on medium speed 5 minutes
or until sugar is almost dissolved. Wash beaters.
In a large mixing bowl
beat egg whites on medium speed until soft peaks form (tips curl).
Gradually add the 1/2 cup granulated sugar, beating on high speed
until stiff peaks form (tips stand straight). Fold egg yolk mixture
into beaten egg whites. Sprinkle flour mixture over egg mixture;
fold in gently just until combined. Spread batter evenly into
prepared pan.
Bake cake in a 375*F oven
for 12 to 15 minutes or until top springs back when lightly touched.
Immediately loosen edges of cake from pan; turn out onto a towel
sprinkled with powdered sugar. Roll up towel and cake, starting
from one of the short sides. Cool on a wire rack.
Unroll cake. Spread softened
ice cream on cake to within 1-inch of edges. Roll up cake without
towel. Wrap in foil; freeze 4 hours or up to one week.
In a blender container
or food processor bowl cover and blend or process thawed raspberries
on high speed until smooth. Press through a strainer to remove
seeds; discard seeds. In a small saucepan stir together the raspberry
puree, the 3/4 cup sugar, and the lemon juice. Bring mixture
to boiling over medium-low heat. Boil for 3 minutes, stirring
constantly. Transfer sauce to a bowl.
To serve, slice ice cream
roll; place slices on dessert plates. Spoon sauce next to each
slice. If desired, decorated sauce using melted white chocolate
and garnish with raspberries.
