4 eggs
3/4 c. sugar
1/4 c. cold water
1 tsp. vanilla
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
powdered sugar
1 qt. ice cream – any flavor
Optional: fruit sauce, hot fudge, butterscotch, etc.

Preheat oven to 375º. Lightly sprinkle a clean towel with powdered sugar. Set aside. Grease a 15X10X1 inch pan generously.*

In a large bowl, beat eggs at the highest speed until they are thick and lemon-colored – about 5 minutes. Gradually add the sugar, beating until light and fluffy. Stir in water and vanilla. Add flour, baking powder, and salt; blend at low speed just until dry ingredients are incorporated. Pour batter into grease pan and spread out evenly.

Bake for 8 – 12 minutes or until the top is golden brown and it springs back when you gently poke it. Loosen edges with a knife and immediately invert onto towel with powdered sugar. Roll up the cake from the shorter end and place on a cooling rack.

Remove ice cream from freezer to allow it to soften a bit.

Place a large piece of plastic wrap on the counter and place two pieces of foil side-by-side on it.
When cake is cooled, unroll and remove towel. Place cake – sugared side down - on the foil/plastic wrap.

Scoop out the ice cream (about 1 inch thick) using a spatula and place in the center of the cake leaving 1 inch along the sides and 2 inches at one end of the short side. Roll cake toward the 2 inch side and then wrap the plastic wrap/foil around it. Refrigerate for at least 2 hours and serve with a sauce.