Ice Cream Swiss Roll
|Vegetable oil||1 Teaspoon|
|Castor sugar||3 Ounce|
|Flour||3 Ounce, sifted|
|Vanilla essence||1⁄4 Teaspoon|
|Sifted corn flour||1 Tablespoon|
|Strawberry jam||4 Ounce|
|Vanilla ice cream||16 Fluid Ounce|
Preheat the oven to hot 425°F (Gas Mark 7, 220°C).
Line an 8 x 12 inch Swiss [jelly] roll tin with non stick silicone paper or aluminium foil.
If you use aluminium foil, grease it with the vegetable oil.
Set the tin aside.
Put the eggs and sugar in a medium sized heatproof mixing bowl.
Place the bowl in a saucepan half filled with hot water.
Set the saucepan over moderately low heat.
Using a wire whisk or rotary beater, beat the eggs and sugar together until the mixture is very thick and will make a ribbon trail on itself when the whisk is lifted.
Remove the bowl from the saucepan.
Using a metal spoon or spatula, fold in the flour and the vanilla essence.
Pour the batter into the prepared tin and smooth it down with a flat bladed knife.
Place the tin in the centre of the oven and bake for 8 minutes, or until a skewer inserted into the centre of the sponge comes out clean.
Remove the tin from the oven.
Lay a piece of greaseproof or waxed paper flat on the working surface and dust it with the cornflour [cornstarch].
Turn the sponge out on to the paper.
Carefully remove the silicone paper or foil from the sponge.
With a sharp knife, make a shallow cut across the sponge about 2 1/2 inches from the end, to make the rolling easier.
With the help of the greaseproof or waxed paper, carefully roll up the sponge, Swiss [jelly] roll style, with the paper inside.
Set the cake aside to cool completely.
When the cake is cold, carefully unroll it.
Discard the greaseproof or waxed paper and, using a flat bladed knife, spread the jam evenly over the surface of the cake.
Spread the ice cream thickly on top of the jam.
Roll up the Swiss [jelly] roll and place it on a serving plate.