Whisk the egg whites in a bowl with an electric whisk until stiff.
2
In a second bowl, whisk the egg yolks, icing sugar and vanilla seeds together until pale and thick, like fresh custard.
3
In a third bowl, whip the double cream until it is just holding its shape.
4
Fold the yolk mixture into the cream, then stir in roughly half the cherries from the jar, leaving the kirsch behind.
5
Fold in the egg whites, then pour into a 900g loaf tin lined with sheets of baking parchment that overlap each side. You will use these to roll your ice-cream later.
6
Freeze for 2 hours.
7
Remove the ice-cream from the freezer and the tin when it feels set but soft. Lift out of the tin using the parchment.
8
Use a spatula to shake the mixture into a rough sausage shape, then use the parchment to roll the mixture tightly again into a cylinder about 35cm in length.
9
Twist the ends of the baking parchment like a cracker, then return to the freezer for 1 hour.
10
Heat the oven to 200°C/gas mark 6.
11
Line a 24cm x 32cm Swiss roll tin with baking parchment, leaving plenty of excess, then butter well.
12
Whisk the eggs and sugar together with an electric hand whisk for 2-3 minutes or until thickened and pale.
13
Sift the flour, cocoa powder, and baking powder into the egg mixture.
14
Add the vanilla extract, then fold everything together with a large metal spoon until there are no pockets of flour visible.
15
Scoop 50g of the mixture into a small bowl, then add a small amount of red food colouring.
16
Mix well, then transfer to a piping bag.
17
Pipe polka dots onto your prepared Swiss roll tin, then bake in the oven for 2 minutes.
18
Remove the tin from the oven, then pour the remaining sponge mixture over the coloured dots and fill the tin completely.
19
Bake for 15 minutes or until lightly golden and springy to the touch.
20
Remove from the oven, allow to cool enough so you can handle it, then carefully roll it up while it is still warm, keeping the baking parchment attached.
21
Leave to cool completely in its rolled-up shape.
22
Uncurl the sponge, then spread the jam on the inside.
23
Working quickly, unwrap the ice-cream, place it on top of the jam, then roll the cake up around it.
24
Wrap the role in a clean sheet of baking parchment, followed by a sheet of kitchen foil, then return it to the freezer for at least another 20-30 minutes.
25
Unwrap comma slice, and serve.
Ingredients
For the ice-cream:
2Eggs, separated
2tbspIcing sugar
1Vanilla pod, seeds only
100mlDouble cream
250gBlack cherries in kirsch
For the sponge:
1Knob of butter, for the tin
3Eggs
100gGolden caster sugar, plus extra for dusting
100gPlain flour
2tbspCocoa powder
½tspBaking powder
1.50tbspVanilla extract
Red gel food colouring
150gBlack cherry jam
Directions
To make the ice-cream:
1
Whisk the egg whites in a bowl with an electric whisk until stiff.
2
In a second bowl, whisk the egg yolks, icing sugar and vanilla seeds together until pale and thick, like fresh custard.
3
In a third bowl, whip the double cream until it is just holding its shape.
4
Fold the yolk mixture into the cream, then stir in roughly half the cherries from the jar, leaving the kirsch behind.
5
Fold in the egg whites, then pour into a 900g loaf tin lined with sheets of baking parchment that overlap each side. You will use these to roll your ice-cream later.
6
Freeze for 2 hours.
7
Remove the ice-cream from the freezer and the tin when it feels set but soft. Lift out of the tin using the parchment.
8
Use a spatula to shake the mixture into a rough sausage shape, then use the parchment to roll the mixture tightly again into a cylinder about 35cm in length.
9
Twist the ends of the baking parchment like a cracker, then return to the freezer for 1 hour.
10
Heat the oven to 200°C/gas mark 6.
11
Line a 24cm x 32cm Swiss roll tin with baking parchment, leaving plenty of excess, then butter well.
12
Whisk the eggs and sugar together with an electric hand whisk for 2-3 minutes or until thickened and pale.
13
Sift the flour, cocoa powder, and baking powder into the egg mixture.
14
Add the vanilla extract, then fold everything together with a large metal spoon until there are no pockets of flour visible.
15
Scoop 50g of the mixture into a small bowl, then add a small amount of red food colouring.
16
Mix well, then transfer to a piping bag.
17
Pipe polka dots onto your prepared Swiss roll tin, then bake in the oven for 2 minutes.
18
Remove the tin from the oven, then pour the remaining sponge mixture over the coloured dots and fill the tin completely.
19
Bake for 15 minutes or until lightly golden and springy to the touch.
20
Remove from the oven, allow to cool enough so you can handle it, then carefully roll it up while it is still warm, keeping the baking parchment attached.
21
Leave to cool completely in its rolled-up shape.
22
Uncurl the sponge, then spread the jam on the inside.
23
Working quickly, unwrap the ice-cream, place it on top of the jam, then roll the cake up around it.
24
Wrap the role in a clean sheet of baking parchment, followed by a sheet of kitchen foil, then return it to the freezer for at least another 20-30 minutes.
AuthorEmily GrayCategoryDesserts, Emily\'s Kitchen & Bar, Ice Cream, Vegetarian