Mint choc chip ice cream swiss roll

They were making Swiss Roll on the Great British Bake Off (a UK cookery show, broadcast on BBC1) and so I thought I'd make a marbled one in honour of return of the series.

I'd originally planned to fill it with mint buttercream, but turned out to be out of butter, so I filled it with mint choc chip ice cream and the result was divine! Here's how to make it.

Ingredients

For the sponge:

• 3 medium free range eggs
• 100g (3.5 oz) caster sugar
• 100g (3.5 oz) self-raising flour
• 1 rounded tbsp cocoa powder
• Greaseproof paper
• A few spoonfuls of icing sugar to dust
• A shallow baking tray (13 x 9 x 3/4 inches)

For the filling:

• 375ml (12.7 fl oz) mint choc chip ice cream

Instructions

Prepare the sponge:

1. Preheat the oven to 200C (180C fan assisted, 400F)
2. Grease and line the tin with greaseproof paper
3. Whisk the sugar and eggs together until pale, thick and fluffy
4. Fold in the flour, then pour half the batter into the tin in blobs around the tin
5. Fold the cocoa into the other half, pour into the gaps in the tray and swirl a bit, gently
6. Bake for about 8 minutes until just firm

Roll it up:

1. While the sponge is still warm, tip face down onto a fresh sheet of baking paper and remove the tin and baking paper
2. Score about an inch along from one of the shorter edges then roll up tightly, so that the paper is rolled inside the sponge as you go
3. Leave rolled up until cool completely

Put it all together:

1. Take the ice cream out of the freezer about 10 mins before you start
2. Gently unroll the sponge and make sure it's completely cold
3. Put the ice cream in a bowl and briskly beat so that it becomes spreadable
4. Spread all over the sponge, then roll back up carefully - some ice cream might get pushed out the end, that's fine, just wipe it away
5. Wrap the roll in the greaseproof again and then wrap with cling film (saran wrap) and place in the freezer for at least an hour, ideally over night
6. Unwrap, slice, sprinkle with icing sugar and serve fast before it melts!

What's been your favourite recipe from Great British Bake Off this series?

Here's the recipe for this mint choc chip swiss roll again in a printable format.

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5 from 1 vote

Mint choc chip ice cream swiss roll

A minty version of the classic swiss roll, filled with ice cream and boasting a marbled appearance. 

Prep Time20 mins

Cook Time8 mins

Cooling time30 mins

Total Time28 mins

Course: cakes and bakes

Cuisine: British

Diet: Vegetarian

Keyword: cake, chocolate, dessert, mint, mint choc chip, swiss roll

Servings: 10 swiss roll slices

Calories: 182kcal

Author: Emily Leary

Ingredients

For the sponge:

• 3 medium free range eggs
• 100 g (3.5 oz) caster sugar
• 100 g (3.5 oz) self-raising flour
• 1 tbsp cocoa powder
• 2 tbsp icing sugar to dust

For the filling:

• 375 ml (12.7 floz) mint choc chip ice cream

Instructions

Prepare the sponge

• Preheat the oven to 200C (180C fan-assisted, 400F).
• Grease a 13 x 9 x 3/4 inches swiss roll tin and line with greaseproof paper.
• Whisk the sugar and eggs together until pale, thick and fluffy.
• Fold in the flour, then pour half the batter into the tin in blobs around the tin.
• Fold the cocoa into the other half, pour into the gaps in the tray and swirl a bit, gently.
• Bake for about 8 minutes until just firm.

Roll it up

• While the sponge is still warm, tip face down onto a fresh sheet of baking paper and remove the tin and baking paper.
• Score about an inch along from one of the shorter edges then roll up tightly, so that the paper is rolled inside the sponge as you go.
• Leave rolled up until cool completely.

Put it all together

• Take the ice cream out of the freezer about 10 mins before you start.
• Gently unroll the sponge and make sure it’s completely cold.
• Put the ice cream in a bowl and briskly beat so that it becomes spreadable.
• Spread all over the sponge, then roll back up carefully – some ice cream might get pushed out the end, that’s fine, just wipe it away.
• Wrap the roll in the greaseproof again and then wrap with cling film (saran wrap) and place in the freezer for at least an hour, ideally over night.
• Unwrap, slice, sprinkle with icing sugar and serve fast before it melts!

Nutrition

Calories: 182kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 48mg | Potassium: 130mg | Fiber: 1g | Sugar: 21g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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