Jersey Milk & Black Butter Ice Cream Cake Roll

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.

In a bowl, sift together the plain flour, potato flour and baking powder.

In a separate large bowl, beat the egg yolks with the caster sugar until pale and creamy.

Gradually whisk in the Jersey milk and vanilla extract.

Gently fold the flour mixture into the egg yolk mixture until just combined. Be careful not to overmix.

In a clean, grease-free bowl, whisk the egg whites until stiff peaks form.

Gently fold the egg whites into the batter in two additions, being careful not to knock out too much air.

Pour the batter into the prepared baking tray and spread evenly.

Bake for 18-20 minutes, or until the sponge is golden brown and springs back when lightly pressed.

While the cake is baking, lay a large piece of parchment paper on a clean surface and dust generously with icing sugar.

Once the cake is baked, immediately invert it onto the prepared parchment paper. Carefully peel away the baking parchment.

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.

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.

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.

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).