To make batter, mix the eggs, flour, 2 tablespoons of sugar, oil, water, baking powder and milk, very thoroughly in a bowl, then let sit for 10 minutes or until ready to use.
Heat the rest of the sugar in a frying pan.
When it turns golden, add the butter, orange and lemon juices, apricots and brandy.
Cook for several minutes, then set aside.
Cut sponge cake into 4 horizontal pieces so that each slice is 10"/ 25 cm by 275 cm.
Put equal amount of ice cream on each slice, roll the cake around the ice cream, and put in the freezer to harden.
Heat oil to 375°F./190°C.
Dip the rolls in batter until well coated, and deep fry until golden brown, then remove and drain.
Heat apricot sauce, pour over rolls, and serve immediately.