Ice Cream Roll Recipe

Ice Cream Roll Recipe


9 eggs

155g castor sugar

140 flour

80g corn oil

1 tbsp milk powder

Fruit jam

Ice cream



Whisk eggs and sugar till light. Slowly add in flour and milk powder. Mix well. Make sure not to over fold. Stir in corn oil. Pour batter into a 12" x 9"  Swiss-roll tin. Bake at 160 Celsius until the surface turns golden brown. Cool sponge thoroughly on wire racks and spread a layer fruit jam on the surface. Cut the ice-cream into cylindrical blocks and roll in the sponge. Wrap the roll in cellophane paper and return to freezer. Cut into slice before serving.

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