Almond and hokeypokey ice-cream sponge roll

SERVES 14-18 // PREP TIME 30 MINS // COOK 12 MINS (PLUS COOLING, FREEZING)

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. Pictured p122.

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 (2⁄3 cup) caster sugar 4 eggwhites

75 gm (1⁄3 cup) raw sugar

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).

Note Honeycomb (the crunchy, confectionery kind) is available from select supermarkets and confectionaries.