Rolled cake with ice-cream and light cherry syrup

This dessert is a great way to round off your lunch or dinner.
75 g flour
3 eggs (separate yolks and whites)
125 g sugar
grated lemon rind
400 ml vanilla ice-cream
pinch of salt

For the syrup
100 g frozen cherries
100 ml cherry juice
50 g sugar

SAGA Cooking Paper
fresh mint to garnish
Mix the frozen cherries, cherry juice and cane sugar in a pan and bring to the boil. Simmer until the mix has been reduced to about 50% and leave to cool.
Heat the oven to 180ºС.

Sieve the salt and flour into a bowl. Beat up the egg yolks, sugar and grated lemon rind at high speed.
Beat the egg whites until they form stiff peaks. Mix half of the whites with the yolk mix. Add the other half of the whites and stir. Carefully add the flour and stir with silicone spatula.

Put a sheet of SAGA Baking Paper on a baking tray, pour the mix on the paper and spread with a spatula to form a rectangle. Bake in the oven for 10-12 min. After baking, allow the sponge base to cool down thoroughly before putting it into the fridge.

Take the sponge base out of the fridge and transfer to a sheet of SAGA Cooking Paper. Spread the softened ice-cream evenly over the sponge so that it is about 5 mm thick.
Use the paper to make a SAGA roll and put into the freezer for about 4 hours.

Slice and serve with the cherry syrup and mint leaves.