Name: Choc-mint cream roll recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 75g (⅓ cup) caster sugar, plus extra to dust; 3 eggs; 75g (½ cup) self-raising flour; 25g (¼ cup) cocoa; 1L mint choc-chip ice-cream

by Francesca Percy Last updated on 12/08/2022

This make-ahead dessert is easier than it looks and never fails to impress! Use whatever ice cream you prefer. - Francesca Percy

Ingredients

75g (⅓ cup) caster sugar, plus extra to dust
3 eggs
75g (½ cup) self-raising flour
25g (¼ cup) cocoa
1L mint choc-chip ice-cream

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 30cm Swiss roll pan and line with baking paper.
Step 2

Place sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment and beat for 4-5 minutes until pale and frothy.
Step 3

Meanwhile, sift flour and cocoa together into a large bowl. Gently fold flour mixture into the sugar mixture until combined. Pour into the prepared pan, gently spreading to the edges and smoothing the surface with the back of a spoon. Bake for 8-10 minutes until dry and springy to the touch.
Step 4

Meanwhile, place a piece of baking paper on a work surface and dust with extra sugar. Carefully turn the hot cake onto the prepared paper and peel back the top layer of baking paper.
Step 5

Using the paper as a guide, roll hot cake in the paper. Set aside for 30-40 minutes to cool completely. Meanwhile, remove ice-cream from the freezer and set aside for 10-15 minutes to soften slightly.
Step 6

Place a large piece of foil on a work surface. Carefully unroll sponge on the foil. Spoon ice cream over three-quarters of the sponge, spreading evenly. Roll the sponge to enclose the ice cream, then enclose in the foil. Place in the freezer for 4-6 hours until firm.
Step 7

Remove choc-mint cream roll from the freezer 5-10 minutes before serving. Slice and serve.