Happy #TryThisAtHomeTuesday! This week is a Christmas classic recipe straight from the province Quebec. Impress your friends and family with this spectacular yet easy holiday treat.

What you need:

• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 teaspoon salt
• 4 egg yolks
• 1/2 tsp vanilla
• 1/3 cup cane sugar
• 4 egg whites
• 1/2 cup cane sugar
• sifted powdered sugar
• 2 cubes of Four All ice cream
• Any toppings you desire! Recommended: crushed pecans, raspberry sauce, fresh mint, etc.

What to do with it all:

• Grease and flour a large baking pan
• Stir together the flour, cocoa powder, baking powder, and salt in a large mixing bowl and set aside
• Beat egg yolks and vanilla together with an electric mixer on high speed for 5 minutes or until lemon-coloured. Gradually add 1/3 cup sugar, beating on medium speed for 5 minutes or until sugar is dissolved
• Beat egg whites on high speed until soft peaks form then add 1/2 cup sugar and continue beating until stiff peaks form
• Fold the egg yolk mixture into the egg white mixture
• Sprinkle the flour mixture over the egg mixture and gently mix together

• Spread the batter onto the prepared pan
• Bake in the oven at 375 degrees for 12-15 minutes or until the top springs

• Sprinkle a clean dish towel with powdered sugar then loosen the edges of the hot cake from the pan and turn it out onto the towel
• Roll up the cake and towel together then let cool
• Unroll the cake and spread softened ice cream (set in fridge for 30 minutes to soften) onto the cake within 1 inch of the edges
• Reroll the cake without the towel
• Wrap with plastic wrap and freeze for at least 4 hours
• To serve, slice the cake & add toppings
• Ta-da!! Happy holidays - ice cream style