Chocolate Ice Cream Cake Roll

3 eggs
1 cup granulated sugar
3/4 cup cake flour
1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Confectioners' sugar
1 quart coffee or vanilla ice cream

Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour, cocoa, baking powder, and salt together. Add egg mixture, beating slowly. Flavor with vanilla extract.

Line greased 15 x 10 x 1-inch jellyroll pan with wax paper and grease again. Pour in the batter, spread smooth, and bake at 425 degrees F for 12 to 15 minutes.

Turn out on a towel sprinkle with confectioners' sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool.

Unroll and spread with coffee or vanilla ice cream, softened enough to spread. Roll up quickly, wrap in foil and keep in freezer until ready to serve. Slice and serve.