Swiss Roll Ice-Cream (Arctic Roll)
(12 servings ~ 136 calories, 2g of fat)
4 eggs, separated
4 tbsp warm water
125 grams sugar
8 grams vanilla sugar
a pinch of salt
75 grams all-purpose flour, sifted
50 grams corn starch, sifted
1 tsp baking powder, sifted
2 cups of Dryer's slow churned vanilla bean ice-cream, softened
2 1/2 tbsp Strawberry preserves
1. Preheat oven to 395 F. Line a jelly roll pan with parchment paper, set aside.
2. In a large mixing bowl, using an electric mixer, beat egg yolks with warm water for 2 minutes. Gradually mix in sugar and vanilla sugar, beat till pale yellow and creamy.
8. Remove from oven, let cool.
12. Spread strawberry preserves on sponge cake, then spread softened ice-cream on sponge cake. Carefully roll sponge cake into Swiss Roll.
Happy baking :)