Preparation time 15 minutes, plus softening & freezing. Cooking time 7 – 8 minutes
This retro classic is a great family favourite. Creamy vanilla icecream wrapped in a delicious light sponge and Mrs Darlington's tangy raspberry jam.Print me
Take the ice cream out the freezer for approximately twenty minutes and allow to soften. Meanwhile, lay a sheet of baking parchment on top of a layer of cling film, both around 40cm long.
Spoon the softened ice cream along the long edge, and squeeze, roll and shape into a sausage shape, approximately 30cm long. Roll the thick sausage of ice-cream in the baking parchment and using the cling film twist the ends to seal. Pop this back in the freezer for a couple of hours.
Meanwhile, preheat the oven to 200°, gas mark 6. Grease and line a 36 x26 cm swiss roll tin with baking parchment. Beat the eggs and caster sugar with an electric whisk for 5 minutes until pale and fluffy. Carefully fold in the flour with a metal spoon. Spoon the mixture into the lined tin and spread out evenly with the back of a spoon, bake for approximately 8 minutes.
Whilst the sponge mixture is baking place a large sheet on baking parchment onto a clean tea towel. Dust the baking parchment a little caster sugar.
When the sponge is baked remove from the oven and whilst it is still warm carefully turn it out onto the dusted baking parchment. Peel off the old baking parchment attached to the cake. Whilst the sponge is still warm, roll it up tightly along the long edge and leave to cool still wrapped up.
Unroll the sponge and spread with Mrs Darlington’s Raspberry Jam in an even layer. Unwrap the ice cream and lay down one long edge. Roll up until the edges meet then wrap the whole roll in cling film. Freeze for one hour until firm.
Remove from the freezer ten minutes before serving, it will then be easier to cut into thick slices.