Step 1

Allow ice-cream to soften a little then place on a sheet of baking paper. Use the paper to form the ice-cream into a log that is 25cm wide. Roll tightly and place into the freezer to firm up.

Step 2

Preheat oven to 160C (fan-forced). Grease and line a shallow 25cm x 30cm lamington pan, leaving some overhanging baking paper.

Step 3

In a stand mixer or using handheld beaters, whisk eggs, sugar and vanilla for 5 minutes until thick and creamy. Sift flour and baking powder into the bowl then carefully fold in until just combined. Pour into prepared tin and smooth out evenly. Bake for 12 minutes.

Step 4

Remove from oven. Lay a clean tea towel on your workbench. Carefully lift sponge from tray using overhanging baking paper and place it on tea towel. Gently pull the sides of the baking paper away from the sponge so it is laying flat. Working with a short end with the baking paper still beneath the sponge, roll into a tight roll, then roll that into the tea towel. Leave to cool completely.

Step 5

Once cool, gently unroll the sponge and peel the baking paper away from the base. Place sponge onto another large, clean sheet of baking paper that has been sprinkled with caster sugar. Spread jam evenly over the sponge. Place the frozen ice-cream log at one end of the jam-covered sponge and, using the baking paper again, carefully roll up the sponge to encase the ice-cream completely. Twist the ends of the baking paper to keep the roll firmly in place then return it to the freezer for at least an hour.

Step 6

When you are ready to serve, remove from freezer and place on a serving board. Slice and serve.