|15 ml||cocoa powder|
|30 ml||self-raising flour|
|80 ml||castor sugar|
|1.5 l||vanilla ice cream|
|60 ml||raspberry jam|
|cocoa powder — for dusting|
Pre-heat the oven to 160°C.
Line a rectangular (38cmx26cm) baking tray with some baking paper or a silicone baking mat.
Lightly whisk the egg yolks, whole eggs, cocoa and flour together until smooth.
Whisk the egg whites until soft peaks form. Slowly add the sugar, while continually beating until stiff. Gently fold this into the cocoa mixture and spread it onto the lined baking tray. Smooth it out and bake for 15 minutes.
Remove it from the oven and let it sit in the tray for 5 minutes. Wet a clean kitchen towel and flip the cake over on to the towel. Peel off the baking paper and gently roll up the cake into a long cylinder. This way it will stay flexible while cooling.
Unroll the cake. Allow the ice cream to slightly soften and then use clean hands to pack a layer of ice cream onto the cake. Work quickly as you don’t want it to melt too much. Spread the jam on top and add a double line of raspberries on the end of the cake that will be the centre once you start to roll. Gently roll up the cake as you would for a normal Swiss roll. Place it on a plate and pop it back into the freezer to set for at least 2 hours or overnight.
Remove it from the fridge 10 minutes before serving. Sprinkle some cocoa powder on top, slice it into portions and serve with some fresh raspberries.
Tip: You can replace the vanilla ice cream with your favourite flavour – chocolate, pistachio, tin roof and even berry sorbet or frozen yoghurt will work great with the berries. Other fruit that can work is canned peaches, blueberries, strawberries or canned guavas.