You need a tube off crisp, someone has to eat them first ( sorry about that )
Cut it to fit the width of a Swiss roll tin. I cut it top and bottom, save the lid to stand the tube in.
Now you will need a tub of vanilla ice-cream and a punnet of raspberries
Allow the ice-cream to soften and mix in the raspberries.
Now for the messy bit, Fill the tube with the ice-cream.
Stand the ice-cream in the freezer until solid. I left it over night.
This is a fat less sponge
Line a Swiss roll tin.
Oven 160 fan.
3 large eggs,
75g caster sugar,
55g plain flour
1 tbsp cornflour.
Break in eggs into a mixer bowl and add the sugar.
whisk until thick and pale, and has tripled in volume.
Gently sift the flour and cornflour into the mixture and fold in. Be very gentle you want to keep as much air in the mix as possible..
Pour into the tin and bake for 10-15 minutes.
While the sponge is in the oven. Put a tea towel on a flat surface and cover with a sheet of baking parchment. sprinkle with 1 tbsp of caster sugar.
When the sponge is baked, remove from the oven .
And turn upside down onto the baking parchment.
Leave to go cold.
Now you need some raspberry jam and your tube of ice-cream.
Remove the paper from the sponge and very lightly trim the edge, top and bottom.
Spread with the jam.
Getting the ice-cream out of the tube.
If you cut a bit of the tube you can peel it off.
Put the ice-cream onto the sponge.
Now roll the sponge around the ice-cream. Hold the top edge of the paper and pull it towards you.
You can wrap it in the parchment and put it into the freezer until need.
Take it out about 20 minutes before you are ready for desert to allow the ice-cream to soften