400g vanilla ice cream, slightly softened
120g caster sugar
120g self-raising flour
160g raspberry jam
Icing sugar, to dust
- In a large bowl, roughly crush the raspberries with a wooden spoon. Add the ice cream and stir to combine.
- Lay out a large sheet of non-stick parchment paper and spoon the ice cream lengthways down the middle to form a sausage shape.
- Roll the paper around the filling and twist the ends together to create a log about 40cm long. Freeze for at least one hour.
- 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.
- In a large bowl, whisk together the eggs and sugar until pale and creamy. Gently fold in the flour until fully combined.
- Pour the batter into the prepared tin, tipping the tin gently to form an even layer that goes right into the corners.
- Bake for 15 minutes or until lightly golden and springy to the touch.
- 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.
- Unwrap the cooled sponge and trim away any browned edges using a serrated knife. Spread the raspberry jam evenly over the whole sponge.
- Remove the ice cream log from the freezer and unwrap.
- 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.
- 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.
- Unwrap the roll and transfer to a serving board or plate, seam side down.
- Trim a small amount off the each end to neaten the roll. Dust with icing sugar and decorate with fresh raspberries.
Per serving: 231kcals, 4.8g fat (4.8g saturated), 43.6g carbs (28.1g sugars), 4.7g protein, 1.6g fibre, 0.046g sodium