4 large eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar (icing sugar)
1 1/2 pints ice cream
Heat oven to 375 degrees. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with waxed paper, aluminum foil, or cooking parchment paper; generously grease foil or waxed paper with shortening.
Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, cocoa, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.
Unroll cake and remove towel. Spread ice cream, slightly softened, over cooled cake. Roll up cake and wrap in plastic wrap. Freeze about 4 hours or until firm. Serve with Hot Fudge Sauce, if desired.
For Swiss Roll: Omit cocoa and icecream. Spread raspberry jam over cooked, cooled cake, roll up as per above, do not freeze, serve at afternoon tea.