Preheat oven to 350°F. Line a 10x15-inch rimmed baking pan (jelly-roll pan) with parchment or waxed paper. Coat with cooking spray.

Place eggs and sugar in a heat-proof mixing bowl. Place bowl in a saucepan over 1-2 inches of water; bring water to a simmer and stir eggs with a whisk until warm to the touch, about 5 minutes. (Heating the eggs makes a fluffier cake.)

Beat egg mixture with an electric mixer on high speed about 10 minutes until very thick and lemon-colored.

Fold flour gradually into egg mixture using a flexible spatula. Fold in butter and vanilla until evenly mixed. Do not over-stir. Spread batter in prepared pan.

Bake 10-12 minutes until golden brown and top springs back when touched. Remove from oven and sprinkle cake with powdered sugar. Run a knife around pan to release edges. Place a clean towel over cake and invert pan. Remove pan and paper lining. Starting at long edge of cake, roll up cake and towel. Place cake seam side down on a wire rack to cool.

Soften ice cream at room temperature about 10 minutes. Gently unroll cake. Scoop about 4 cups of ice cream onto cake and spread evenly, ¼-inch thick. Re-roll cake without towel. Wrap in plastic and place in freezer until firm, at least 4 hours.

Slice cake 1 inch thick. Cut a slit in side of slices and insert candy canes. Serve immediately or wrap decoratively in plastic, twisting ends like lollipop wrappers. Freeze until ready to serve.

Short-cut
Prepare cake with 1 box of yellow cake mix. Divide batter between two 10x15-inch paper lined baking pans. Bake 12 minutes or until cakes test done. Fill two cake rolls as directed above, or reserve second cake for another use.