Chocolate Strawberry Ice Cream Cake Roll

Preheat the oven to 375. Spray a 15 by 10 by 1 inch jelly roll pan with bakers spray, line pan with parchment paper and spray paper with bakers sprahy

Seperate eggs, whites in one large bowl a nd yolks on another. Cover and allow ro come to room temperature

Whisk in another bowl the flour, baking powder, cocoa powder and salt

Beat egg whites and cream of tarter until foamy

Gradually add 1/4 cup sugar and beat until it forms glossy peaks

Beat egg yolks, sour cream, sugar and vanilla until light in color and increased in volume

Fold in flour/cocoa powder mixture until well combined

Fold in egg whites in 3 additions until uniform.in color

Spread evenly into prepared pan

Bake 12 to 13 minutes until a toothpick comes out just clean. Cool 2 minutes in pan. Run a small knife around edges of pan to un stick any parts of the cake from the pam and invert cake on to powdered sugar dusted cake roller

Roll warm cake up in cake roller. Place seam side down on rack and cool completely before filling

Carefully unroll cooled cake, carefully peel off parchment paper

Fill Cake with Strawberry Ice Crea,

Quickly spread softened strawberry ice cream onto cakes surface

Roll cake up using cake roller to help and place seam side down on parchment paper, cover and freeze 7ntil frozen

MAKE Whipped Cream Topping

Beat Cream to soft peaks

Add confectioner's sugar and vanilla and beat until firm peaks form

Cover frozen cake roll with whippedcrea. Return to freezer and prepare chocolate drizzle

Make Chocolate Drizzle

Heat cream until hot but not boiling in the microwave or stove top. Pour over chopped chocolate and let sit one minute, then stir smooth. Allow to cool 15 minutes

Drizzle over cake, freeze until set

Slice andServe with fresh strawberries