“It’s a variety of flavor that has the best quality as a dessert.”

INGREDIENTS   

1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp.  baking powder
1/4 tsp.  salt
4 egg, whites and yolks divided
1/2 tsp. vanilla
1/3 cup granulated sugar
1/2 cup granulated sugar
   Powdered sugar
1 quart fat free vanilla ice cream or frozen yogurt, softened
1/4 cup broken pecan pieces, toasted

Raspberry Sauce:

2/3 cup seedless raspberry spreadable fruit
1 tbsp. fresh lemon juice
1/4 tsp. almond extract

DIRECTIONS 

1. Spray a 15 x 10 x 1 inch baking pan with Baker’s Joy (or spray with cooking oil spray and flour).
2. Stir the flour together with cocoa, baking powder and salt in a large mixing bowl. Set aside.
3. In a small mixing bowl, beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until lemon colored.
4. Gradually add the 1/3 cup sugar, beating on medium speed for about 5 minutes or until sugar is almost dissolved.
5. Wash and dry beaters for next step.
6. Beat the egg whites on high speed until soft peaks form in a large mixing bowl.  
7. Add the ½ cup sugar, beating until stiff peaks form.
8. Fold yolk mixture into egg white mixture.
9. Sprinkle flour mixture over egg mixture; fold in gently.
10. Spread batter in prepared pan.
11. Bake in a 375 degree oven for 12 to 15 minutes or until the top springs.
12. Loosen edges of hot cake from pan; turn out onto a clean dish towel sprinkled with powdered sugar.
13. Star with the narrow end and roll up cake and towel together. Cool.
14. Unroll towel and cake.
15. Spread cake with ice cream or frozen yogurt to within 1 inch of edge.
16. Sprinkle with broken pecan pieces.
17. Re-roll cake with the towel.
18. Wrap and freeze roll for 4 hours or more.
19. Heat spread able fruit, lemon juice and extract until melted in a small saucepan; Cool slightly.
20. To serve:
1. Place a small amount of sauce in serving plate and place slices on top of sauce.
2. Garnish with fresh raspberries.
3. For even more flair, add a sprig of mint.