Total Calories: 233
Preheat oven to 375°. Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Grease generously and set aside.
In a small mixer bowl at high speed, beat egg whites until foamy. Gradually add 1/2 cup sugar and continue beating until stiff peaks form set aside.
In a large mixer bowl at high speed, beat egg yolks for 3 minutes, scraping bowl occasionally. Gradually add 1/3 cup sugar and beat for 2 minutes or until thick and pale yellow. Beat in vanilla and almond extract.
In a small bowl, stir flour, baking powder and salt. At low speed, add to egg yolk mixture alternately with water until well blended, starting and ending with dry ingredients. By hand, fold in beaten egg whites until no streaks remain. Spread evenly in jelly roll pan.
Bake for 12 to 15 minutes or until top springs back when lightly touched in center. Immediately invert onto towel sprinkled with powdered sugar. Carefully peel off foil. Roll cake in towel starting at narrow end place on wire rack to cool.
Unroll cake and spread ice cream to within 1 inch of edges. Sprinkle with nuts. Re-roll. Wrap in foil and freeze at least 8 hours or until very firm.
Remove from freezer 15 minutes before serving. Uncover and cut a thin diagonal slice off each end. Place roll on a serving platter and refrigerate. Slice and serve with strawberries and whipped cream.
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