Ice Cream Swiss Roll (Ice Cream Roll Cake)

Ice Cream Swiss Roll (aka an ice cream roll cake) is one of those desserts that looks like a big deal, but it’s basically a smart combo: a light sponge, a thin layer of jam, and a firm cylinder of ice cream. Slice it and it’s instant “wow”.

It’s perfect for warmer days when you want something properly sweet without cooking custards or standing by the stove. The sponge bakes fast, the ice cream is shaped ahead, and the rest is just roll, chill and slice. You can swap flavours easily, but the sweet-and-tangy balance is what makes it addictive.

In this version, the filling is walnut ice cream plus cranberry jam. The nutty, creamy ice cream and the tangy jam are a perfect match with a soft sponge. Use your favourites though, the method stays the same.

INGREDIENTS & METHOD

Difficulty: easy  |  Sponge bake time: 12 minutes  |  Allergens: eggs, gluten, dairy, nuts

Ingredients

Sponge

• 4 eggs
• 4 heaped tbsp sugar
• 4 tbsp plain flour
• 2 tbsp oil
• 2 tbsp milk

Filling

• 1000 ml walnut dairy ice cream
• 350 g cranberry jam

Extra

• powdered sugar, for dusting

Method

1. Let the ice cream sit at room temperature for about 20 minutes so it starts to soften. Tip it into a bowl and whisk briefly with a hand whisk until workable. Spoon the ice cream onto a sheet of aluminium foil, roll up tightly and shape into a neat log. Freeze until firm.
2. Crack the eggs into a mixer bowl. Add the sugar and whisk on the highest speed for about 8 minutes, until the mixture turns pale and triples in volume. Mix in the milk and oil. Then gently fold in the flour in stages.
3. Spread the sponge batter onto baking paper in an even layer. Transfer (with the paper) onto a baking tray. Bake in a preheated oven at 185°C for 12 minutes.
4. Lay a clean sheet of baking paper on the counter and sprinkle with sugar. Flip the baked sponge onto it so the top faces down. Peel off the paper it baked on. Roll into a log and leave to cool.
5. Unroll the sponge and spread evenly with cranberry jam. Remove the foil from the frozen ice cream log, place it at the edge of the sponge and roll up. Dust with powdered sugar and slice to serve.

Serving tip Finish the roll right before serving for the cleanest slices. Alternatively, assemble the roll and keep it in the freezer. About 20 minutes before serving, leave it at room temperature, then dust with sugar and slice.

FAQ: ice cream and a classic Swiss roll

How do I avoid icy crystals in the ice cream layer?
Avoid slow melting and refreezing. Soften only until workable, shape quickly, then freeze hard again.

Why does my sponge crack when rolling?
It’s usually overbaked or rolled too late. Roll the sponge while it’s still warm and flexible, then let it cool rolled up.

What flavours work best?
A creamy ice cream plus a tangy jam is a safe win. If you go heavy on chocolate, add something fruity or citrusy for balance.

How do I slice it neatly?
Use a large sharp knife. Warming the blade under hot water (then drying it) helps. Slice decisively, don’t saw. If it’s too hard, wait 10–20 minutes at room temperature.

Fruit Tacos (Sweet Version) – A Quick Dessert That Looks Wow

Sweet fruit tacos made with soft sponge shells, mascarpone and honey, filled with fresh fruit. A quick dessert that looks impressive without complicated steps.

DESSERT • QUICK • FRUIT

Fruit Tacos (Sweet Version)

Soft sponge “taco shells”, mascarpone mixed with floral honey, and fresh fruit. A dessert that looks impressive but stays easy and relaxed.

Tacos don’t always need to be savory. This sweet version swaps tortillas for a light sponge base that folds beautifully while still warm. The filling is simple on purpose: mascarpone, honey, fresh fruit and mint.

It’s one of those desserts that feels special, even though nothing about it is complicated.

Ingredients

#Sponge tacos

• 3 eggs
• 3 tbsp granulated sugar
• 1 packet vanilla sugar
• 3 tbsp flour
• 1 tsp baking powder
• 3 tbsp oil
• 1 tbsp powdered sugar
• 1 tbsp coconut flour

#Filling

• 4 figs
• Blueberries (a handful)
• Raspberries (a handful)
• 4 tbsp mascarpone
• 4 tbsp floral honey

#Extra

• Powdered sugar
• Mint leaves

Serves
4

Prep time
20 minutes

Difficulty
👌

Allergens
gluten · dairy · eggs

Method

Crack the eggs into a bowl, add vanilla sugar and granulated sugar. Beat on high speed for about 8 minutes until light and creamy. Add the oil, then gently fold in the flour mixed with baking powder.

Draw four 12 cm circles on baking paper. Pipe the batter into the circles, about 1.5 cm thick. Dust lightly with powdered sugar and coconut flour.

Bake at 185 °C for about 11 minutes. While still warm, remove from the paper and gently fold into a taco shape.

Wash and cut the fruit. Mix mascarpone with honey until smooth.

Spread the sponge tacos with cream, add fruit and mint, fold and finish with powdered sugar.

Tip: Always fold the sponge while it’s still warm – that’s the difference between elegant and cracked.

Sponge Cake Base – The Timeless Classic You’ll Always Need

A simple, tried-and-true sponge cake recipe I’ve used for over a decade – the perfect base for layer cakes, rolls, and desserts that need a soft, fluffy texture.

Every cake begins with a sponge. This one was first published on my Slovenian blog back in 2013, and over the years it’s become my go-to recipe for any layered dessert. Light, airy, and evenly baked – this sponge never collapses, slices beautifully, and pairs perfectly with both creamy and fruity fillings.

Difficulty & Time

• Difficulty: easy
• Preparation time: about 50 minutes

Ingredients

For a 30×25 cm rectangular pan or a 26 cm round pan

• 10 (8) eggs
• 10 (8) heaping tablespoons granulated sugar
• 7 (5) heaping tablespoons all-purpose flour
• 4 (3) heaping tablespoons cocoa powder
• 1 (1) tablespoon oil
• 5 (4) tablespoons milk
• ½ (½) teaspoon baking powder

For a classic white sponge: omit the cocoa and add 3 (3) extra tablespoons of flour.

Method

1. Preheat the oven to 190 °C / 375 °F.
2. Place the eggs and sugar in a large bowl and beat with an electric mixer on high speed until tripled in volume (about 9 minutes).
3. Sift together the flour, cocoa, and baking powder, then gently fold into the beaten eggs. Add milk and oil, stirring slowly with a whisk or spatula until smooth and airy.
4. Grease the baking pan and lightly dust it with breadcrumbs. Pour in the batter and smooth the top.
5. Bake for 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool completely and slice horizontally into three even layers.

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Filling suggestion

Cherry filling for sponge cake

• 2 jars cherry compote (680 g each)
• 6 tablespoons sugar
• 4 heaping tablespoons cornstarch (dissolved in 100 ml cold water)

Pour the cherries and sugar into a saucepan and bring to a boil. Add the dissolved cornstarch and cook over low heat for about 3 minutes, stirring constantly until thickened. Cool completely before using, or mix with whipped cream for a light cherry-cream layer.

FAQ – Common questions

Why does my sponge collapse after baking?
Usually because the egg mixture wasn’t beaten long enough, or the flour was added too quickly. Whip the eggs until pale and thick, and fold in the flour gently.

Can I replace some flour with ground nuts?
Yes – replace up to 20% of the flour with finely ground walnuts or almonds for a richer flavor and slightly moister texture.

Can I bake the sponge a day in advance?
Absolutely. Once cooled, wrap in cling film and keep at room temperature up to 24 hours. You can moisten it with syrup or juice before filling.

How do I know it’s baked through?
Insert a toothpick in the center – if it comes out clean, it’s done. The edges usually start to pull away from the pan.

How do I make it extra fluffy?
Make sure all ingredients are at room temperature, and avoid over-mixing once the flour is added – fold gently from bottom to top.

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Prefer reading in Slovenian?
Read the original Slovenian post: Biskvit za torto .

Pear Squares

When autumn arrives, there’s something comforting about a dessert that blends simplicity, warmth, and homeliness. These pear squares bring together a light sponge cake, creamy ricotta filling, and tender pear slices, all wrapped in golden puff pastry. With every bite, you’ll taste a perfect balance of fluffy, creamy, and fruity layers.

It’s the kind of dessert you can make on a weekday without much fuss, yet it looks and tastes like something prepared for a special occasion. Once cooled, it cuts beautifully into neat squares, making it a great choice for Sunday gatherings, festive lunches, or simply when you want to spoil your loved ones.

The best part is its versatility: while pears shine in this version, you can swap them for apples, peaches, or apricots, depending on the season. Either way, you’ll end up with a dessert that feels both rustic and refined.

Ingredients

Filling

• 500 g ricotta (or cottage cheese)

• 150 g sugar

• 2 eggs

• 2 heaping tablespoons semolina

• 1 packet vanilla sugar (8 g)

• zest of 1/2 lemon

Sponge cake

• 3 eggs

• 3 tablespoons sugar

• 2 tablespoons flour

• 1 tablespoon cocoa powder

• 1/4 teaspoon baking powder

• 3 tablespoons oil

• 3 tablespoons milk

Sugar syrup

• 100 ml water

• 60 g sugar

Egg wash

• 1 egg

• 30 ml milk

Other

• powdered sugar, for dusting

• 2 sheets puff pastry (rolled, 275 g each)

• 4 pears

Method

1. Prepare the pears
   Halve the pears, remove the cores, and slice them thinly.

2. Make the filling
   In a bowl, mix ricotta, sugar, eggs, semolina, vanilla sugar, and lemon zest until smooth.

3. Sugar syrup
   In a small saucepan, combine water and sugar. Boil for 10 minutes until slightly thickened, then set aside.

4. Sponge cake

   • Beat the eggs with sugar for about 8 minutes until pale and fluffy.

   • Add oil and milk.

   • Gently fold in sifted flour, cocoa, and baking powder.

   • Spread the mixture onto a baking tray lined with parchment paper, about the size of your puff pastry (roughly 0.5 cm thick).

   • Bake at 185 °C (365 °F) for about 12 minutes. Cool, then remove the parchment.

5. Assembly

   • Place one sheet of puff pastry on a lined baking tray and brush with the egg–milk mixture.

   • Lay the sponge cake on top (trim if needed so there’s a 1.5 cm border).

   • Brush the sponge with sugar syrup, then spread the ricotta filling evenly and layer the pear slices on top.

   • Cover with the second puff pastry sheet. Press the edges firmly to seal.

   • Prick the surface with a toothpick and brush with the remaining egg wash.

6. Baking
   Bake at 185 °C (365 °F) for about 37 minutes, until golden brown and crisp.

7. Serving
   Let the dessert cool completely before cutting into squares. Dust with powdered sugar just before serving.

💡 Tip: Assemble the dessert directly on a baking tray lined with parchment paper – it saves the trouble of moving it later. You can replace pears with any seasonal fruit for a fresh twist.

❓ FAQ – Pear Squares

1. Can I replace pears with other fruit?
Yes! Apples, peaches, or apricots work beautifully. Just slice them thinly and layer as you would pears.

2. Can I use low-fat ricotta or cottage cheese?
You can, but the filling will be less creamy. Full-fat ricotta gives the richest flavor and texture.

3. How do I know when the pastry is baked?
The puff pastry should be golden brown and crisp on top. Check during the last 5 minutes to avoid overbaking.

4. How long do pear squares keep?
They stay fresh for 2–3 days in the fridge, but the pastry is crispiest on the first day after baking.

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