1/3 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
4 egg yolks
1/2 tsp. vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
sifted powdered sugar
1 quart fat free vanilla ice cream, softened
1/4 cup broken pecans, toasted
2/3 cup seedless raspberry spreadable fruit (jam)
1 Tbsp. lemon juice
1/4 tsp. almond extract
Fresh raspberries to garnish
Grease and flour a 15x10x1 jelly roll pan. In a large bowl, stir together flour, cocoa powder, baking powder, and salt; set aside. In a small mixing bowl, beat egg yolks and vanilla with electric mixer on high speed about 5 minutes or until lemon colored. Gradually add the 1/3 cup of sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Wash and dry beaters.
In a large mixing bowl, beat egg whites on high speed until soft peaks form. Add the 1/2 cup sugar, beating until stiff peaks form. Fold yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently. Spread batter into prepared pan. Bake in a 375* oven for 12 to 15 minutes or until top springs. Loosen edges of hot cake from pan; turn onto a clean dish towel sprinkled with powdered sugar. Starting with narrow end, roll cake and towel together. Cool.
Unroll cake. Spread ice cream onto cake to within 1 inch of edges. Sprinkle with pecans. Re roll cake without towel. Wrap and freeze at least 4 hours.
Make raspberry sauce: In a small saucepan, heat sauce ingredients until melted. Cool slightly.
To serve, place slices of the roll on plates and drizzle with sauce; garnish with fresh berries, if desired.