Ice Cream Roll Sundae

1 sponge cake, baked in a jelly roll pan (see recipe below)
1/2 gallon vanilla ice cream
2/3 cup raspberry sauce (optional – see recipe below)
sundae toppings of choice (chocolate syrup, berries, nuts, bananas, whip cream, etc.)

Prepare cake according to directions below. When cake is cool and unrolled, spread with raspberry sauce, if desired. Place ice cream in a large bowl and beat until soft – but not melted. Spread cake with softened ice cream. Re-roll cake in jelly roll fashion – without towel. Wrap rolled cake with plastic wrap and freeze until firm. To serve, cut cake into 8 slices, top each slice with favorite sundae toppings.
Sponge Cake Recipe
3 eggs
3/4 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
powder sugar

Beat eggs on high speed until thick and lemony colored (about 5 minutes). Gradually add sugar beating continuously. Add water and vanilla and beat well. Combine flour, baking powder, and salt together. Add flour mix and beat until smooth. Line a 15×10 inch jelly roll pan with wax paper. Butter wax paper and sides of pan. Spread batter in pan. Smooth to even batter out in pan. Bake at 375 degrees for 12-15 minutes or until a toothpick inserted in center comes out clean. Sprinkle a clean dishtowel with powder sugar. Loosen edges of cake in pan and immediately invert on dishtowel. Carefully remove wax paper from bottom of cake. While cake is still hot roll cake inside of towel starting on long edge. Allow cake to cool at least 1/2 hour. When cake is cool – not cold – carefully unroll.
Raspberry Syrup
1 1/2 cups raspberries, fresh or frozen
1 tablespoon water
2-4 tablespoons sugar (or to taste)

Crush fruit and combine with water and sugar in small saucepan. Heat until fruit is soft and sugar is dissolved. Place fruit in blender and blend until smooth.

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