Step 1: Prep and Preheat

1. Preheat oven to 375°F (190°C).
2. Line a 15×10-inch jelly roll pan with parchment paper, letting it extend slightly over the edges for easy removal. Lightly spray the parchment with cooking spray.
3. Lay out a clean, lint-free kitchen towel on your counter. Generously dust the entire towel with powdered sugar (about ¼ cup). Set aside—you’ll use this immediately after baking.

Step 2: Make the Cake Batter

1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
2. In a large mixing bowl using an electric mixer, beat eggs on high speed for about 1 minute until frothy.
3. Gradually add granulated sugar while continuing to beat. Beat on high speed for 4-5 minutes until the mixture is very thick, pale, tripled in volume, and forms ribbons when you lift the beaters. This step is crucial—the beaten eggs create the cake’s structure!
4. Gently fold in vanilla extract.
5. Sift the dry ingredients over the egg mixture in three additions, gently folding after each addition with a rubber spatula. Fold just until no flour streaks remain—do NOT overmix or you’ll deflate the eggs!

Step 3: Bake

1. Pour batter into the prepared jelly roll pan. Gently spread to edges with an offset spatula, ensuring even thickness.
2. Bake for 12-15 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean. Do NOT overbake—the cake should be soft and flexible for rolling!
3. The moment the cake is done, remove from oven.

Step 4: Roll the Cake (Critical Step!)

1. IMMEDIATELY while the cake is hot, run a knife around the edges to loosen.
2. Invert the entire pan onto the powdered-sugar-dusted towel. The cake should release onto the towel with the parchment paper on top.
3. Carefully peel off the parchment paper.
4. Starting from one short end, roll the cake UP in the towel (the towel rolls up inside the cake). This “trains” the cake to hold a rolled shape and prevents cracking later.
5. Place the rolled cake (in the towel) seam-side down on a cooling rack.
6. Let cool COMPLETELY to room temperature, about 1 hour. The cake must be fully cool before adding ice cream!

Step 5: Fill with Ice Cream

1. Remove your ice cream from the freezer and let it soften at room temperature for 10-15 minutes—it should be spreadable but not melted (soft-serve consistency).
2. Once the cake is completely cool, carefully unroll it (leave it on the towel).
3. Spread the softened ice cream evenly over the entire surface of the cake, leaving about ½ inch border around the edges (the ice cream will spread to edges when you roll).
4. Working quickly (so ice cream doesn’t melt), re-roll the cake starting from the same short end, this time WITHOUT the towel. Use the towel to help lift and guide the cake as you roll, but don’t roll the towel inside.
5. The cake should now be rolled with ice cream inside!

Step 6: Freeze

1. Wrap the rolled cake tightly in plastic wrap, then wrap again in aluminum foil.
2. Place in the freezer seam-side down.
3. Freeze for at least 4 hours, preferably overnight, until completely firm and solid.

Step 7: Serve

1. Remove from freezer about 5-10 minutes before slicing (makes cutting easier).
2. Unwrap and place on a serving platter.
3. Using a sharp serrated knife, slice into 1-inch thick rounds. Clean the knife between slices for neat cuts.
4. Serve immediately, optionally drizzled with chocolate sauce, caramel, or topped with whipped cream!