Frozen Chocolate Swiss Roll with granadilla flavoured ice cream filling

Serves 10 - 12
4 extra large eggs
pinch (1 ml) salt
200 g (1 cup) Huletts White Sugar
50 ml cold water
5 ml (1 t) vanilla essence
140 g (1 cup) cake wheat flour
45 ml (3 T) cocoa powder
5 ml (1 t) baking powder
25 g (2T) Huletts Castor Sugar, extra
For the ice cream filling:
1 litre vanilla ice cream, slightly softened
1 small tin granadilla pulp or the pulp of 4 fresh granadillas
  1. Preheat the oven to 190⁰C. Grease and line a 38 x 26 cm Swiss roll tin with baking paper.
  2. Whisk the eggs using an electric mixer. Add the salt and sugar whilst beating continuously until light and creamy. Add the water and vanilla essence and beat thoroughly.
  3. Sift the flour, cocoa and baking powder together and carefully fold into the mixture using a metal spoon. This is to incorporate as much air as possible.
  4. Spoon into the prepared tin and tilt the tin to level the mixture, making sure it goes into the corners.
  5. Bake for 10 - 12 minutes until springy to the touch.
  6. Cut a sheet of baking paper slightly larger than the Swiss roll tin. Place the paper on a damp tea towel. Sprinkle the paper evenly with the extra castor sugar. As soon as the Swiss roll is baked turn it out onto the tea towel.
  7. Peel off the paper lining and trim the edges of the cake using a sharp knife. Roll up the cake with the tea towel, and allow to cool slightly.
  8. Mix the ice cream and granadilla pulp together. Unroll the cake and spread with the filling, ending about 2 cm from all sides.
  9. Roll up and wrap in aluminium foil and immediately place in deep freeze.
  10. Remove from deep freeze just before serving. Slice into 1 cm thick slices and serve.
Note: Instead of ice cream the Swiss roll can also be filled with slightly sweetened whipped cream (use 500 ml cream) flavoured with the granadilla pulp.