4 eggs, separated
1/2 c. sugar
1/2 c. flour
1/3 c. cocoa
1/4 c. sugar
1/3 c. water
1 tsp. vanilla
1 tbsp. sugar
1 qt. Ice Cream (soft) vanilla or chocolate

Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Generously grease foil. Preheat oven to 375°F. Beat egg yolks 3 minutes on medium speed. Gradually add 1/2 cup sugar; continue beating 2 minutes. Combine flour, cocoa and 1/4 cup sugar. Add to egg yolks alternately until smooth. Add vanilla and set aside. Beat egg whites until foamy, add 1 teaspoon sugar. Beat until stiff peaks form. Carefully fold in chocolate mixture; until well blended. Spread evenly into prepared pan.

Bake 14-16 minutes or until top springs back when touched. Invert onto slightly dampened towel. Carefully remove foil. Immediately roll cake and towel together from narrow end. Let stand 1 minute. Unroll. Reroll without towel. Cool completely. Unroll and spread with Ice cream. Reroll immediately. Freeze for several hours or overnight. Slice and serve with chocolate sauce.