WHISK PHOTO RECIPES

Steps:

• To make the ice cream, whisk the egg whites in a bowl with an electric whisk until stiff. In another bowl, whisk the yolks, icing sugar and vanilla seeds until pale and billowy. In a third bowl, whip the double cream until holding its shape.
• Fold the yolk mixture into the cream, then fold in the egg whites. Pour into a 900g loaf tin lined with a sheet of baking parchment bigger than you’ll need – this will help you later. Freeze for 2 hrs.
• Remove the ice cream from the freezer and tin when it feels set but soft. Use a spatula to shape the mixture into a rough sausage shape, then use the parchment to roll the mixture tightly together into a cylinder about 35cm in length.
• Twist the ends of the baking parchment like a cracker and return to the freezer for a further 1 hr.
• To make the jam, first put a saucer in the freezer. Put the strawberries, lemon juice and sugar in a heavy- based saucepan over a high heat. Bring to the boil, stirring occasionally. Boil rapidly for 5 mins, then take off the heat.
• Put 1/4 tsp of the jam onto the cold saucer – if it wrinkles when pushed with your finger, the jam is ready. If it’s still runny, return it to the heat and boil again for another 2-3 mins, then test again. Once the jam is set, leave it to cool.
• Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with baking parchment (with plenty of excess) and grease well. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and pale.
• Fold the flour, baking powder and vanilla extract into the egg mixture with a large metal spoon until there are no pockets of flour visible.
• Gently tip the mixture into your prepared Swiss roll tin and bake in the oven for 15 mins or until lightly golden and springy to the touch.
• Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle, then carefully roll up the sponge while it’s still warm (keeping the baking parchment attached). Leave to cool completely in its rolled-up shape.
• Uncurl the sponge and spread the jam on the inside. Working quickly, unwrap the ice cream and put it on top of the jam. Roll the cake up around it.
• Wrap the Arctic roll in a new sheet of baking parchment and a layer of foil too. Return to the freezer for a further 20-30mins, then unwrap, slice and serve immediately.

Steps:

• To make the ice cream, whisk the egg whites in a bowl with an electric whisk until stiff. In another bowl, whisk the yolks, icing sugar and vanilla seeds until pale and billowy. In a third bowl, whip the double cream until holding its shape.
• Fold the yolk mixture into the cream, then fold in the egg whites. Pour into a 900g loaf tin lined with a sheet of baking parchment bigger than you’ll need – this will help you later. Freeze for 2 hrs.
• Remove the ice cream from the freezer and tin when it feels set but soft. Use a spatula to shape the mixture into a rough sausage shape, then use the parchment to roll the mixture tightly together into a cylinder about 35cm in length.
• Twist the ends of the baking parchment like a cracker and return to the freezer for a further 1 hr.
• To make the jam, first put a saucer in the freezer. Put the strawberries, lemon juice and sugar in a heavy- based saucepan over a high heat. Bring to the boil, stirring occasionally. Boil rapidly for 5 mins, then take off the heat.
• Put 1/4 tsp of the jam onto the cold saucer – if it wrinkles when pushed with your finger, the jam is ready. If it’s still runny, return it to the heat and boil again for another 2-3 mins, then test again. Once the jam is set, leave it to cool.
• Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with baking parchment (with plenty of excess) and grease well. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and pale.
• Fold the flour, baking powder and vanilla extract into the egg mixture with a large metal spoon until there are no pockets of flour visible.
• Gently tip the mixture into your prepared Swiss roll tin and bake in the oven for 15 mins or until lightly golden and springy to the touch.
• Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle, then carefully roll up the sponge while it’s still warm (keeping the baking parchment attached). Leave to cool completely in its rolled-up shape.
• Uncurl the sponge and spread the jam on the inside. Working quickly, unwrap the ice cream and put it on top of the jam. Roll the cake up around it.
• Wrap the Arctic roll in a new sheet of baking parchment and a layer of foil too. Return to the freezer for a further 20-30mins, then unwrap, slice and serve immediately.