Instructions

1. Preheat oven to 350 degrees F. Grease a 15.5″ x 10.5″ jelly roll pan. Line it with parchment paper, grease the paper and lightly dust with flour shaking off excess; set aside.
2. In the bowl of a mixer with the whisk attachment, beat the egg whites until soft peaks form. Gradually add 1/4 cup of granulated sugar and continue beating until the egg whites are glossy and hold a stiff peak. Do not over beat; set aside.
3. In another bowl beat the egg yolks on high with the remaining 1/4 cup sugar and the vanilla until lightened in color and thick, about 5 minutes.
4. Add the flour to the thickened egg yolk mixture and mix on low until combined, scraping down the sides of the bowl.
5. Using a large spatula, fold in 1/4 of the whipped egg whites until there are no white streaks. Continue adding the egg whites 1/4 at a time and gently folding in until you have incorporated all of the egg whites. Do not overmix.
6. Pour into the prepared jelly roll pan and spread evenly into the sides and corners of the pan.
7. Bake at 350 degrees F. for 10 – 12 minutes until golden and when the cake springs back lightly when touched.
8. Prepare a clean towel by dusting it with powdered sugar.
9. When the cake is done, remove it from the oven, loosen the sides and invert onto to prepared towel.
10. Lift off the parchment paper and while the cake is still warm roll it from the short end to form a cylinder.
11. Wrap the cake in the towel and place on a cooling rack. Allow to cool for 30 minutes.
12. Meanwhile place the ice cream in the refrigerator.
13. When the cake is cooled, unroll and scoop some of the ice cream onto it.
14. Using an offset spatula, smooth the ice cream out and spread to within a 1/2″ from the edges.
15. Starting from the short end, roll the sponge up to form the roll and encase the ice cream.
16. Place the filled roll into the freezer to set up. 2 hours or overnight.
17. Before serving the cake, make a batch of sweetened whipped cream – *recipe to follow.
18. Remove the cake from the freezer, trim the ends and place on a decorative platter.
19. Pipe the whipped cream onto the outside, sprinkle with colored jimmies and serve.