Treat your loved one (or yourself!) to this delicious and simple twist on the classic dessert roll.
- 115 g siucra caster sugar (plus extra for dusting)
- 4 medium free range eggs
- 115 g self-raising flour
- 0.5 tsp baking powder
- 1 l vanilla ice cream
- 200 g raspberry jam (homemade – recipe below)
- siucra icing sugar to dust
- 23cmx33cm swiss roll tin
- small pastry cutter (4-5cm)
- baking parchment paper
Raspberry Jam Filling:
- Preheat oven to 170 degrees fan to warm the sugar so that it dissolves quicker when added to the fruit.
- Weigh 200g of Siucra granulated sugar. Line a baking tray with some baking parchment. Pour on the sugar and heat for 6 – 7 minutes.
- Put 200g raspberries into a stainless steel saucepan and cook for 4-5 minutes.
- Add the warm sugar. Stir to dissolve and bring to the boil. Boil for 5-6 minutes. Allow to cool slightly before using and store in a sterilised jam jar in the fridge.
- Preheat oven to 190 degrees / 170 degrees fan / gas 5.
- Place the eggs and caster sugar into a bowl and whisk until very light and fluffy.
- Sieve in the flour and baking powder and fold in gently.
- Line the swiss roll tin with some parchment paper. Pour the mixture into the tin and smooth with a knife or spatula until it is evenly spread.
- Bake for 12-14 minutes until just firm.
- Take the ice cream out of its packaging and put onto a board. Using a small pastry cutter (4 or 5cm cut out circles of ice cream. Line them up on a piece of baking parchment until you have one long tube of ice cream about 30cm long. Alternatively you can allow the ice cream to soften slightly and place onto a sheet of parchment and roll it into a sausage shape about 30cm long and 4cm wide. Then place the ice cream back into the freezer until you are ready to use it.
- Meanwhile place a piece of baking parchment on your work top that is just larger than the size of the tin. Dust this with some more caster sugar.
- Once your sponge is cooked remove it from the oven and turn it out on top of the paper. Gently remove the paper from the bottom of the sponge and set it aside to cool.
- Once cool spread the raspberry jam all over the sponge leaving about an inch around the edge. It is important that it is cool before applying the ice-cream.
- Remove the ice-cream from the freezer and take off the parchment paper.
- Place the ice cream along the long side of the sponge.
- Using the parchment paper roll up the sponge so that the ice-cream is enclosed.
- Remove the parchment paper, dust with some icing sugar and slice to serve.
This recipe is courtesy of Siúcra.