In a large mixing bowl, beat egg yolks on high for 3 minutes or
until light and fluffy. Gradually add sugar and vanilla, beating
until thick and lemon-colored.
Combine flour, cocoa and baking powder; gradually add to egg yolk
mixture. Beat on low until well mixed (mixture will be thick).
Beat egg whites and salt until soft peaks form. Fold a small amount
into batter until no streaks of white remain; add the remaining
Grease a 15 x 10 x 1-inch pan; line with wax paper, then grease
and flour paper. Spread batter evenly in pan. Bake at 350 degrees
F for 15 minutes or until cake springs back when lightly touched.
Turn out onto a linen towel dusted with confectioners' sugar.
Peel off paper and roll up with the towel. Cool for 30 minutes.
Unroll cake; spread with ice cream to within 1 inch of edges. Roll
up again (this time without the towel inside cake). Cover with plastic
wrap and freeze until serving time.
Chocolate Sauce: In the top of a double boiler over hot water, melt chocolate and
butter. Gradually add warm milk and sugar; stir constantly for 5
minutes or until completely dissolved. Spoon over slices of cake.