Chocolate Roll Up Cake

I have never made this one before but this is Thomas' favorite cake that his mom makes. So, I thought it would be a great contribution to this blog!

Chocolate Roll Cake
1/2 cup flour 1 teaspoon baking powder
1/4 teaspoon salt 1/4 cup cocoa powder

4 egg yolks 1/2 teaspoon vanilla
1/3 cup sugar

4 egg whites 1/2 cup sugar

15x10x1 inch jelly roll pan greased and lightly floured

Sift together the first four ingredients

in a small bowl beat the egg yolks and vanilla at high speed for about 5 minutes, gradually add the 1/3 cup sugar. When you finish beating the yolks, they should be lemony color and the sugar should not be grainy anymore, they will look and feel thicker than when you started beating them. Thoroughly wash the beaters.

In a large mixing bowl, (it works better if it is metal or glass because egg whites will not whip well if there is any trace of oil in the bowl and plastic can hold on to oil even after it is washed, that is also why you need to wash the beaters well) beat the egg whites at medium speed until soft peaks form. Gradually add the 1/2 cup sugar continue beating till stiff peaks form. Gently fold the egg yolks into the egg whites. Sprinkle flour mixture over the mixed together eggs, and gently fold in until it is all thoroughly combined. It will take a few minutes, and when it is all combined, the batter will taste sort of "foamy" not thick like a regular cake batter. If it does not seem sort of foamy or fluffy, you have mixed it too hard and have flattened out all of the air you whipped into the eggs. That airy ness is what gives it the different texture, so you really want to mix it gently.
Spread batter into the pan Bake in a 375 degree oven for 12-15 minutes, don't overbake it or it will be really dry. When it bakes it might not all look even and pretty, but that it okay because that side goes on the inside when it is filled. The under part will be all smooth and pretty so it will look fine.
While the cake is baking, tear off about 5 sheets of paper towels (keep them all connected) sift a light layer of powdered sugar onto the paper towels. When you take the cake out of the oven, loosen the edges with a knife and then immediately turn it out onto the paper towels. Roll the cake up in the paper towels and let it cool for at least an hour. Un roll the cake and use whatever flavor of ice cream to spread evenly across the whole cake, then roll it back up (obviously it is not a super tight roll) then put it in the freezer to freeze for at least an hour. You can also use whipped cream and berries in the middle, although ice cream is the best.