Ice Cream Roll-up Cake

4 Eggs, separated
3/4 C Sugar, divided
1/2 C Flour
1/3 C Water
1 t Vanilla
1/3 C Cocoa
1/2 t Baking soda
1/4 t Salt
1 T Sugar
1 qt ice cream, softened

Directions:
Beat egg yolks for 3 minutes, add ½ c sugar and beat 2 minutes more. In a separate bowl, combine flour, cocoa, ¼ c sugar, baking soda, and salt. Add the dry ingredients alternately with water to the egg mixture. Stir in vanilla. In another bowl, beat egg whites until soft peaks form; add 1 T of sugar and beat until stiff. Fold mixture into the batter. Cover bottom and sides of a jelly roll pan with wax paper. Grease wax paper completely with Crisco. Spread batter into pan and bake at 375 F for 15 minutes or until top springs back. Sprinkle powdered sugar on a towel the size of jelly roll pan. While the cake is hot, turn onto towel, and peel off wax paper and roll gently with towel and cool. Unroll, spread a layer of ice cream, then roll again. Wrap in heavy duty foil and freeze 3 hours.