Ingredients:

For the sponge cake:

• 4 large eggs, room temperature

• ¾ cup granulated sugar

• 1 tsp vanilla extract

• ¾ cup all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 2 tbsp milk, warm

For the filling:

• 2 cups vanilla ice cream, softened

• 1 cup lavender ice cream (or vanilla ice cream flavored with lavender essence & food coloring)

For decoration:

• 3–4 scoops lavender ice cream

• Fresh lavender flowers (food-safe)

• Fresh mint leaves

• Whipped cream for piping

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Instructions:

1. Prepare the sponge cake:

   • Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.

   • Beat eggs and sugar together for about 4–5 minutes until pale and fluffy.

   • Add vanilla extract, then sift in flour, baking powder, and salt. Fold gently.

   • Mix in warm milk until smooth.

   • Spread batter evenly in the prepared pan and bake for 10–12 minutes, until springy to the touch.

2. Roll the cake:

   • While warm, turn cake out onto a clean kitchen towel dusted with powdered sugar.

   • Peel off parchment, roll the cake with the towel from the short side, and let cool completely.

3. Assemble with ice cream:

   • Unroll the cooled cake gently. Spread softened vanilla ice cream over the surface, then swirl in lavender ice cream.

   • Roll back up (without the towel) and wrap tightly in plastic wrap. Freeze for at least 4 hours or overnight.

4. Decorate:

   • Pipe whipped cream along the top.

   • Add scoops of lavender ice cream, fresh lavender flowers, and mint leaves for a beautiful finish.

✨ Tip: Use high-quality lavender essence for a subtle floral note without overpowering the dessert.