Serves 8-10
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To serve:

  1. In a large bowl, roughly crush the raspberries with a wooden spoon. Add the ice cream and stir to combine.
  2.  Lay out a large sheet of non-stick parchment paper and spoon the ice cream lengthways down the middle to form a sausage shape.
  3. Roll the paper around the filling and twist the ends together to create a log about 40cm long. Freeze for at least one hour.
  4. Meanwhile, preheat the oven to 200°C/180°C fan/gas mark 6. Line a large Swiss roll tin (39 x 26cm) with non-stick parchment paper, making sure the paper overhangs the edges of the tin.
  5.  In a large bowl, whisk together the eggs and sugar until pale and creamy. Gently fold in the flour until fully combined.
  6. Pour the batter into the prepared tin, tipping the tin gently to form an even layer that goes right into the corners.
  7. Bake for 15 minutes or until lightly golden and springy to the touch.
  8. Allow the cake to cool for just a few minutes, then remove from the tin and use the parchment paper to help you roll up the sponge, starting from the longest edge. Allow to cool completely.
  9.  Unwrap the cooled sponge and trim away any browned edges using a serrated knife. Spread the raspberry jam evenly over the whole sponge.
  10.  Remove the ice cream log from the freezer and unwrap.
  11.  Lay the log of ice cream in the centre of the sponge and re-roll the sponge around it, making sure the edges meet to enclose the ice cream completely.
  12.  Wrap the whole roll in a clean piece of nonstick baking paper and freeze for at least one hour to firm up, or until ready to serve.
  13.  Unwrap the roll and transfer to a serving board or plate, seam side down.
  14.  Trim a small amount off the each end to neaten the roll. Dust with icing sugar and decorate with fresh raspberries.

Nutrition Facts

Per serving: 231kcals, 4.8g fat (4.8g saturated), 43.6g carbs (28.1g sugars), 4.7g protein, 1.6g fibre, 0.046g sodium

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