First day of the Summer Baking Classes: Swiss Ice-Cream Cake/Roll

Ingredients:

Caster sugar 100 gms
Flour 100 gms
Eggs 4
Cocoa Powder 4 tbsp
Vanilla essence 2-3 drops
Ice-cream, any flavor, 1/2 liter
Strawberry jam
Water

Method:

Beat eggs and sugar together till smooth and fluffy. Add vanilla essence. Mix lightly. Then combine cocoa powder and flour together in another bowl. Add this dry mixture in the egg mix and mix through cut and fold process (so as to make sure the mixture remains airy and light).

Line a baking tray with butter paper and pour the mixture evenly on it. Bake for 5-10 min in a pre-heated oven at 180C.

Once the sponge has been baked, let it cool then cut it the size of the ice-cream. Now make a paste out of strawberry jam and water and spread it on all the pieces of sponge. Now line the ice-cream with the sponge and freeze for about 6-8 hours till set well.

*You may also scoop out the ice-cream on the sponge and roll it rather than cutting the sponge.

Recipe by Daniya Ahmed