Roulade Cake with Strawberry Ice Cream

Preheat oven to 180°C (medium heat)

Grease two baking pans of 20cm x 30cm with butter and line with parchment paper, also greased and dusted with flour. Reserve

For the dough: In a stand mixer bowl, beat egg yolks at high speed until thickened

Add 1 cup whole wheat pastry flour and mix well. Reserve

In another stand mixer bowl, beat egg whites at high speed until frothy

Add baking powder and beat until stiff peaks form

Gradually add remaining whole wheat pastry flour, beating always, until well mixed

Mix in reserved egg yolks mixture with a spatula

Distribute dough evenly between prepared pans

Bake in preheated oven for about 8 minutes or until skewer comes out clean

Remove from oven

Powder confectioner's sugar over two clean towels

Unmold each cake on a towel and remove parchment paper

Helping with the towel, roll each cake while still warm to maintain shape

Let cool completely before assembling

In a bowl, mix ice cream with a hand whisk

Carefully unwind cakes on a towel and cover with ice cream using a large brush

Cut each cake into four strips lengthwise

Wrap one strip around the center of a serving plate without pressure

Repeat until all strips are used

For the topping: In a stand mixer bowl, beat heavy whipped cream at high speed until thickened

Add confectioner's sugar and beat until stiff peaks form

Spread over cake, covering entirely

Arrange toasted almonds around entire cake, decorate with sliced strawberry and refrigerate for about 3 hours before serving

Cals per slice: 415