Grease and flour a 15x10x1-inch jelly-roll pan. Stir together flour, cocoa powder, baking powder, and salt. Set aside.

In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Gradually add 1/3 cup sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Thoroughly wash beaters.

In a large mixing bowl beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently, just until combined. Spread batter evenly into prepared pan.

Bake in 375 degree F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a towel sprinkled with sifted powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool on a wire rack.

Unroll cake. Spread softened ice cream on cake to within 1 inch of edges. Reroll cake without towel. Wrap and freeze at least 4 hours before serving. To serve, drizzle Raspberry Sauce over serving plates. Slice cake and place on plates. If desired, garnish with fresh raspberries and fresh mint. Makes 10 servings.

In a small saucepan combine 2/3 cup seedless raspberry preserves, 1 tablespoon lemon juice, and 1/4 teaspoon almond extract. Cook and stir just until melted. Cool slightly.

Make this dessert up to 2 weeks in advance and store it tightly wrapped in the freezer.