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.
- 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
- 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
- 1For 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.
- 2Sprinkle 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.
- 3Beat 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).
- 4Serve 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).
Honeycomb (the crunchy, confectionery kind) is available from select supermarkets and confectionaries.