Italian Ice Cream Roll Cake

Instructions

1. Preheat your oven to 350°F (175°C) and line a 10x15-inch jellyroll pan with parchment paper, leaving an overhang on the longer sides. Grease the parchment paper lightly with cooking spray.

2. In a mixing bowl, beat the eggs and sugar together with an electric mixer on high speed for about 5 minutes, or until the mixture is pale and thick.

3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.

4. Pour the batter into the prepared jellyroll pan, spreading it out evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

5. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with cocoa powder. Once the cake is done, turn it out onto the cocoa-dusted towel. Carefully peel off the parchment paper.

6. Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Allow the cake to cool completely while rolled.

7. Once the cake has cooled, carefully unroll it and remove the towel. Let your ice cream sit at room temperature for a few minutes to soften slightly.

8. Spread an even layer of ice cream over the entire surface of the cake.

9. Carefully re-roll the cake with the ice cream filling. Wrap it tightly in plastic wrap and place it in the freezer for at least 4 hours, or until the ice cream is firm.

10. Before serving, remove the cake roll from the freezer and unwrap it. Sprinkle the top with chocolate shavings for an elegant touch.