SWISS ROLL TIN RECIPES

Steps:

• Preheat the oven to 400*F/200*C/ gas mark 6.  Butter a 9 by 13 inch cake tin or rimmed baking sheet/jelly roll pan and line the bottom with baking parchment.  Set aside.
• Beat the eggs and the sugar together in a large bowl with an electric mixer until the mixture is light and leaves a trail/ribbon in the bowl when you lift out the beaters. This will take a good five minutes.
• Sift the flour over the mixture, folding it in with a spatula as you do so. Take care not to knock the air out of the batter.
• Spread the batter in the prepared tin, making sure you get it in all of the corners.
• Bake in the preheated oven for 10 minutes, or until golden brown and the edges the cake are beginning to shrink from the edges of the pan. Do not over bake.
• While the cake is baking place a sheet of  baking parchment slightly larger than the cake tin on a counter top. Sprinkle the 4 TBS of sugar over top evenly. 
• When the cake is one invert the cake onto the sugared baking parchment. Carefully peel the baking paper from the bottom of the cake and discard.
• Using a sharp serrated knife, trim the edges from the cake, and then make a score mark 1 inch away from one short edge, taking care not to cut all the way through.
• Let the cake cool for a few minutes to lukewarm.  Spread the jam over the surface of the cake evenly. (Don't do this when the cake it too hot or it will absorb the jam which you don't want.)
• Working from the short edge that you made the score mark in  roll the cake up firmly. Using the paper to push it along really helps.
• Cut into thick slices to serve.

Steps:

• For the sponge, beat the ice cream until softened then spoon into a 5x30cm/2x12in long clean plastic or metal pipe. Place into the freezer and freeze for 3–4 hours, or until solid. Alternatively, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5x30cm/2x12in long and freeze until solid.
• Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
• Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully, then pour into the lined tin and smooth over with a spatula until evenly spread out. Bake the sponge for 10–12 minutes, or until just firm to the touch.
• Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
• For the strawberry jam, heat a frying pan until hot, then add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved and slightly thickened. Add the strawberries to the pan, mix well and cook the jam for another 3–5 minutes until thick. Remove from the heat and set aside to cool.
• To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge.
• If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or if plastic, dip in hot water to release the ice cream from the pipe. Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge.
• Roll the sponge off the parchment and cut into slices to serve.