Jersey Milk & Black Butter Ice Cream Cake Roll

A delightful dessert featuring a light sponge cake rolled around a creamy Jersey Milk and Black Butter ice cream filling. Freezing the cake roll makes it easy to slice and serve, perfect for a hot summer day.

Prep Time

25 minutes

Total Time

45 minutes

Calories

490 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.44/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

100gJersey Royal Potatoes (for potato flour)(Peel and boil until soft. Mash very well and dry in a low oven (80C) until completely dry. Grind into a fine flour using a food processor.)

£0.40

50gPlain Flour(Sifted)

£0.04

1tspBaking Powder

£0.02

100gCaster Sugar

£0.10

3Eggs(Large, separated)

£0.75

2tbspJersey Milk(Full fat)

£0.06

1tspVanilla Extract

£0.15

2tbspIcing Sugar(For dusting)

£0.03

500mlJersey Milk Ice Cream(Softened slightly)

£3.50

500mlBlack Butter Ice Cream(Softened slightly)

£4.00

100gSeasonal Jersey Berries(Optional, for serving. Raspberries or strawberries work well)

£2.50

Total Cost

£11.55

£1.44 per serving

Instructions

1.
Preheat the oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 23x33cm (9x13 inch) baking tray with parchment paper, leaving an overhang on the sides.
2.
In a bowl, sift together the plain flour, potato flour and baking powder.
3.
In a separate large bowl, beat the egg yolks with the caster sugar until pale and creamy.
4.
Gradually whisk in the Jersey milk and vanilla extract.
5.
Gently fold the flour mixture into the egg yolk mixture until just combined. Be careful not to overmix.
6.
In a clean, grease-free bowl, whisk the egg whites until stiff peaks form.
7.
Gently fold the egg whites into the batter in two additions, being careful not to knock out too much air.
8.
Pour the batter into the prepared baking tray and spread evenly.
9.
Bake for 18-20 minutes, or until the sponge is golden brown and springs back when lightly pressed.
10.
While the cake is baking, lay a large piece of parchment paper on a clean surface and dust generously with icing sugar.
11.
Once the cake is baked, immediately invert it onto the prepared parchment paper. Carefully peel away the baking parchment.
12.
Starting from one of the short ends, tightly roll the cake up with the parchment paper inside. Let it cool completely in the rolled position – this will help it hold its shape.
13.
Once the cake is completely cool, gently unroll it. Spread the softened Jersey Milk ice cream evenly over the surface of the cake, followed by the Black Butter Ice Cream. Leave a small gap at the edge closest to you to prevent squeezing out as you roll.
14.
Carefully reroll the cake tightly, without the parchment this time. Wrap tightly in cling film and freeze for at least 3 hours, or preferably overnight, until firm.
15.
To serve, remove the cake roll from the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly. Slice into 1-2cm thick slices using a sharp knife. Serve immediately, garnished with fresh seasonal Jersey berries (optional).

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (156g)

490 kcal / 2050 kJ

Carbs

55g

21% of RDA

Fat

27g

39% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

35 g

39% of RDA

Sodium

100 mg

4% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

Make sure the egg whites are whisked to stiff peaks for a light and airy sponge.

Don't overbake the sponge, or it will become dry and crack when rolled.

Cooling the cake rolled up in parchment paper is crucial for preventing cracks.

Softening the ice cream slightly before spreading makes it easier to work with, but be careful not to let it melt completely.

For a richer flavour, you can add a tablespoon of Jersey butter to the sponge batter.

Cooking Equipment

Oven

Mixing Bowls

Baking Tray

Parchment Paper

Electric Mixer

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...