- 160 ml - self-raising flour
- 45 ml - icing sugar
- 60 ml - ground almonds
- 125 ml - caster sugar
- 30 ml - gelatine powder
- 45 ml - cold water
- 200 ml - caster sugar, extra for dusting
- 700 ml - watermelon, puréed
- 750 ml - cream
- 4 - eggs
Line a 22 x 23 cm baking sheet with baking paper.
Whisk the eggs and sugar in a bowl with a hand mixer for 4 minutes until thick and light. Sift in the flour, then very carefully fold in with a metal spoon.
2 Pour the batter onto the baking sheet, tilting it to spread evenly, then bake for 10 minutes until risen and springy to the touch. Cool in the sheet for 5 minutes, then turn out on to baking paper dusted with caster sugar. Cover with a damp tea towel and leave to cool on a flat surface.
3 FILLING Bring the milk to a boil in a pan with the sugar and almonds. Reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow to cool a bit.
4 Put the gelatine in a small bowl with the water for 3 minutes and microwave for 3 seconds, stirring. Stir into the hot milk until dissolved. 5 Mix in the cream and the purée, then pour into a bowl. Chill for 5 hours in the refrigerator or until firmly set.
6 Once ice cream is set, remove from bowl and spread along the long edge of the sponge. Use the baking paper under the sponge to help you roll the cake around the ice cream until the long edges meet. Put the swiss roll on its seam, wrap in clingfilm and freeze for at least 2 hours.
7 Remove from the freezer 10 minutes before serving, sprinkle with icing sugar and slice into rounds.