Heat oven to 200C/180C fan/gas 6. Line a loaf tin with baking parchment (with plenty of excess) and grease well.

Whisk the eggs and sugar together in an electronic whisk for until thick and pale.

Fold in the flour, baking powder and vanilla extract into the egg mixture with a large spoon until no pockets of flour are visible.

Tip the mixture into your prepared tin and bake in the oven for 15 mins or until lightly golden and springy to touch.

Remove from the oven, allow to cool for a few minutes until cool enough to handle, then carefully roll up the sponge while it’s still warm (keeping the baking parchment attached).

Leave the sponge to cool completely in its rolled-up shape.

Unroll the sponge and spread jam on the inside. Working quickly, spread the ice cream on top of the jam and roll the sponge around it.

Wrap the roll in a fresh sheet of baking parchment and a layer of foil too. Return to the freezer for another 20-30 minutes, then unwrap, serve before the ice cream melts.

Enjoy 👍