Turn the oven on 190 degrees on a baking sheet put the parchment, grease it well with a piece of butter. In a bowl sieve together the flour, cocoa, baking powder and salt. In a bowl whip until stiff the whites, gradually adding 50 grams of sugar. In another bowl beat the egg yolks with the remaining sugar and vanilla,until then, until the mixture thickens and becomes lemon-colored. On low speed mix the whites with the flour mixture, then add the yolk and stir everything well.

Spread the dough on a greased paper on a baking sheet in an even layer

Bake the cake for 12-15 minutes, not more, on top of the cake should appear crust is elastic. While baking the cake on the table, spread a clean cloth or towel, sprinkle with a little bit of cocoa from tea strainer. The finished cake to turn on the towel and gently remove the paper.

Then roll the loaf with a cloth, leave it for 1 hour, until cool

Ice cream transfer to a bowl, give it a bit to melt, stir to avoid lumps, just will not overdo so it does not drip, it should be the consistency of very thick cream. Roll gently expand, put on top of ice cream evenly

Then re-roll, place the roll on the non-freezing dish and immediately place in the freezer for 4 hours minimum, so ice cream is completely frozen. All you need to do quickly to from the heat the ice cream didn't drip. The frozen dessert is cut into pieces a La carte, leftovers stored in the freezer, you can wrap it with cling film. Optionally, the roll can be decorated with whipped cream, then put in the freezer for 15 minutes.