Name: Almond and hokey-pokey ice-cream sponge roll
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 14 - 18
Ingredients: 50 gm confectionery honeycomb chopped into small pieces, plus extra to serve (see note); 1 litre good-quality vanilla ice-cream; Whipped cream (optional), to serve; Almond sponge; 90 gm (¾ cup) almond meal; 65 gm plain flour; 50 gm roasted almonds; 150 gm (⅔ cup) caster sugar; 4 eggwhites; 75 gm (⅓ cup) raw sugar

Almond and hokey-pokey ice-cream sponge roll

This ice-cream, sponge cake and hokey-pokey mash-up is what it's all about.

Serves 14 - 18

Prep

30M

Cook

12M

Total

42M

Sponge roll is not only quick to bake, it’s all wrapped up and ready to go well ahead of time. Begin this recipe a day ahead to set the sponge roll.

Ingredients

50 gm confectionery honeycomb chopped into small pieces, plus extra to serve (see note)

1 litre good-quality vanilla ice-cream

Whipped cream (optional), to serve

Almond sponge

90 gm (¾ cup) almond meal

65 gm plain flour

50 gm roasted almonds

150 gm (⅔ cup) caster sugar

4 eggwhites

75 gm (⅓ cup) raw sugar

Method

1.For almond sponge, preheat oven to 160°C. Grease a 23cm x 33cm Swiss roll tin and line it with baking paper. Pulse almond meal, flour, almonds, 90gm caster sugar and a pinch of salt in a food processor until combined and almonds are chopped. Whisk eggwhites in an electric mixer until soft peaks form, then gradually add remaining caster sugar and whisk until a smooth glossy meringue (6 minutes). Gently fold in almond-meal mixture, then spread batter evenly in prepared tin and bake until light golden and firm to touch (8-12 minutes). Cover with a tea towel and cool completely.

2.Sprinkle raw sugar over a large sheet of baking paper placed on 2 overlapping larger sheets of foil. Invert sponge onto sugar, remove tray and peel off baking paper.

3.Beat ice-cream in a bowl until spreadable, then,working quickly, spread it over two-thirds of the sponge lengthways and press honeycomb evenly into the surface. Rolling away from you, and using the foil to lift and roll over, wrap the sponge into a log shape, then gently twist the ends of the foil to secure. Freeze until firm (overnight).

4.Serve sponge roll in slices topped with extra honeycomb. Sponge roll will keep frozen in an airtight container for a week (honeycomb may begin to weep after 2 days).