Name: Ice cream swiss roll
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 4 eggs; 125 ml castor sugar; 160 ml flour self-raising; 200 ml caster sugar; 60 ml almonds ground; 30 ml Sheridans gelatine powder; 45 ml water cold; 750 ml cream; 700 ml watermelon puréed; 45 ml icing sugar

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Ingredients (10)

4	eggs
125 ml	castor sugar
160 ml	flour — self-raising
200 ml	caster sugar
60 ml	almonds — ground
30 ml	Sheridans gelatine — powder
45 ml	water — cold
750 ml	cream
700 ml	watermelon — puréed
45 ml	icing sugar

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Method:

Line a 22 x 23 cm baking sheet with baking paper.

1 BATTER

Whisk the eggs and sugar in a bowl with a hand mixer for 4 minutes until thick and light. Sift in the flour, then very carefully fold in with a metal spoon.

2 Pour the batter onto the baking sheet, tilting it to spread evenly, then bake for 10 minutes until risen and springy to the touch. Cool in the sheet for 5 minutes, then turn out on to baking paper dusted with caster sugar. Cover with a damp tea towel and leave to cool on a flat surface.

3 FILLING Bring the milk to a boil in a pan with the sugar and almonds. Reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow to cool a bit.

4 Put the gelatine in a small bowl with the water for 3 minutes and microwave for 3 seconds, stirring. Stir into the hot milk until dissolved. 5 Mix in the cream and the purée, then pour into a bowl. Chill for 5 hours in the refrigerator or until firmly set.

6 Once ice cream is set, remove from bowl and spread along the long edge of the sponge. Use the baking paper under the sponge to help you roll the cake around the ice cream until the long edges meet. Put the swiss roll on its seam, wrap in clingfilm and freeze for at least 2 hours.

7 Remove from the freezer 10 minutes before serving, sprinkle with icing sugar and slice into rounds.