3 eggs, separated
1/2 c. sugar
3 tbsp. rum
1/2 c. flour
1/2 tsp. baking powder
1 qt. pareve vanilla ice cream, softened
2 ripe bananas, sliced
6 tbsp. finely chopped walnuts
Pareve whipped cream flavored with rum extract to garnish
Powdered sugar for dusting

Preheat oven to 325 degrees. Line a 10x15 inch jelly roll pan with greased wax paper.

In a small bowl, beat egg whites until stiff peaks form. Gradually beat in sugar. In another bowl, beat together egg yolks and 1 tablespoon rum. Sift flour and baking powder over egg whites, and fold in carefully. Stir in egg yolks and blend well.

Spread batter evenly across pan. Bake for 12-15 minutes until cake springs back when lightly touched. Be careful not to overbake. Immediately invert cake onto a towel that has been dusted with powdered sugar. Remove waxed paper and roll up cake, starting with the longer end. Cool on rack.

In a small bowl combine ice cream, 2 tablespoons rum, bananas and walnuts. Spread evenly over cake that has cooled completely and been carefully unrolled. Roll cake up again and place it seam side down on plate. Cover and freeze until ready to serve.

To serve, remove from freezer and let soften a bit. Cut into 3/4 inch thick slices and garnish with pareve whipped cream flavored with a dash of rum extract. Serves 12.