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Afternoon tea

Ice-cream Swiss roll

15 minutes

Ice-cream Swiss roll

By Abigail Donnelly

Serves 6 to 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 15 minutes

Ingredients

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

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.

Find more cake recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Jacqueline Burgess and Emma Barbieri

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Ice-cream Swiss roll

Ingredients

Method