Preparation:
* do not use self-rising flour in This recipe.
Heat oven to 375 degrees. Line jelly roll pan, 15-1/2 X 10-1/2 X 1 inch, with cooking parchment paper, aluminum foil or waxed paper generously. Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, cocoa, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake and remove towel. Spread ice cream over cake. Roll up and wrap in plastic wrap. Freeze about 4 hours or until firm. Serve with Hot Fudge Sauce if desired. |
