Ice-cream Swiss roll
6 to 8
Easy
25 minutes
15 minutes
“A great make-ahead dessert – you can get this one done a full fortnight in advance. Try using Tin Roof ice cream instead of vanilla.”- Abigail Donnelly
Ingredients
Method
- 6 free-range eggs, separated
- 350 g caster sugar
- 4½ T milk
- 210 g self-raising flour
- salt, a pinch
- 1 litre vanilla ice cream, softened
Method
Ingredients
1. Preheat the oven to 180°C. Beat the egg yolks and sugar until light and creamy, the add the milk.
2. Sift the flour and salt together.
3. Beat the egg whites until stiff, then fold into the egg yolk mixture. Fold in the flour.
4. Spread the mixture onto a well-greased, lined 23 cm baking tray and bake for 15 minutes.
5. Sprinkle a clean tea towel with caster sugar and turn out the cake onto it. Remove the paper. Roll it up, keeping covered until cooled.
6. Gently unroll, then spread the ice cream inside and roll back up again.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Jacqueline Burgess and Emma Barbieri
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