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Frozen Lamington Log

Category: food

Method:
1) For the lamingtons: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line a 20 cm | 8" x 30 cm | 12" baking tin with greaseproof paper.

2) Beat together the margarine, sugar, and lemon zest in a mixing bowl until light and fluffy. Gradually beat in the eggs until incorporated.

3) Sift in half the flour, stirring in half the milk at the same time. Repeat with the remaining flour and milk until combined. Spoon the batter into the prepared tin and smooth its top flat with the back of a damp tablespoon or offset spatula.

4) Bake for about 30 minutes until risen and dry to the touch; a toothpick should come out clean from its centre. Cool in the tin for 10 minutes and then remove to a wire rack to cool completely.

5) Turn out and cut into squares. Spoon the raspberry jam into a piping bag fitted with a small, tapered piping tip. Pipe the jam into the centre of the lamingtons.

6) To assemble: Let the ice cream stand at room temperature until softened, about 10-15 minutes.

7) In the meantime, grease a semi-circular freezable mould with a little cooking spray or sunflower oil. Line it with a double-layer of clingfilm, making sure that it overhangs the edges of the mould by at least 8 cm | 3" all the way around.

8) Scoop the chocolate ice cream into the mould, spreading it out with an offset spatula to cover the base and sides; see image for directions.

9) Arrange the lamingtons down the centre of the mould, covering them with vanilla ice cream, spreading it over the sides and top, and then flush with the rim of the mould.

10) Wrap the mould in a double-layer of clingfilm. Freeze until solid, about 6 hours.

11) When ready to serve, remove the mould from the freezer and let it stand at room temperature for 5-10 minutes before turning out with the help of the clingfilm.