Pre heat oven to 190 - 170°c, Gas mark 5, line a swiss roll tins with baking paper.
Place eggs, sugar and vanilla extract into a bowl and whisk until fluffy and thick.
Fold in self raising flour, taking care to retain air in the mixture.
Pour into the lined tin and gently smooth out so the batter is flat.
Bake for 10 – 12 minutes or until sponge is firm.
Turn out the sponge on to a flat surface paper side down and cool until the sponge is still warm but not cold.
Spoon 5 to 6 heaped tablespoons of the ice cream in to a bowl, beat the ice cream until smooth.
Add the mango powder and strawberry pieces to the mixture while keeping a little of the strawberry pieces to one side for decoration.
Smooth out the ice cream mixture on to the sponge evenly, then holding the long edge of the paper, roll the sponge to form a rolled sponge
10. Sprinkle the top of the roll with a little caster sugar and the remaining freeze dried strawberries.
11. Chill in the freezer to firm up the ice cream.
12. Remove from freezer 5 – 10 mins before serving to soften the ice cream.
13. Slice through the roll for serving