Ingredients

• a little sunflower oil
• for greasing
• 500ml/18fl oz vanilla ice cream
• 200g/7oz raspberry jam
• 3 medium free-range eggs
• 100g/3½oz caster sugar
• plus extra for dusting
• 100g/3½oz self-raising flour

Directions

• Preheat your oven to 200C/180C Fan/Gas 6 and line a Swiss roll tin
• 22x32cm/8½x13in or similar
• with baking parchment. Oil this very lightly with sunflower oil.
• Put the ice cream in a large bowl and beat it with a rolling pin or something similar until soft enough to mould. Put it on a piece of baking parchment and shape it into a thin sausage 25–30cm/10-12in long and about 5cm/2in in diameter. Wrap in the parchment and put in the freezer until solid.
• To make the Swiss roll
• use an electric whisk or a mixer with a whisk attachment to whisk the eggs and sugar together for several minutes until pale
• moussey and almost tripled in volume. The mixture should ‘hold a trail’ when the whisk is removed. Sift the flour over the egg mixture and fold it in lightly. Fold in one tablespoon of warm water.
• Pour the mixture into the prepared tin and smooth it out so that it reaches the corners. Bake for 10-12 minutes
• or until golden-brown and just firm to the touch.
• Cut a sheet of parchment slightly larger than the Swiss roll tin and lay it on your work surface. Sprinkle the parchment with sugar. Tip the cooked sponge onto the parchment
• base upwards. Carefully peel the parchment from the base of the sponge. Leave to cool completely.
• To assemble the roll
• first trim the two long sides of the sponge into neat
• straight lines. Spread the jam over the sponge
• leaving a 2cm/¾in gap at each short edge and a 4cm/1½in gap along one of the long edges.
• Unwrap the ice cream and place it lengthways across the sponge
• close to the jammy edge. Use the parchment to help you roll the sponge around the ice cream. Use a bread knife to neatly trim each end of the roll. Place on a plate and serve straight away
• in thick slices. You can wrap any uneaten roll and return it to the freezer. Take it out and let it stand for a few minutes so the sponge can soften slightly
• before slicing again.