Arctic roll
This light, retro dessert is filled with rich raspberries and can be made ahead and stored in the freezer
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
15
MINUTES
Ingredients
For the sponge:
3 eggs
90g golden caster sugar
100g self-raising flour, sieved
1 tsp vanilla
a handful of raspberries
For the decoration:
2 tbsp good quality raspberry jam
250ml good quality ice cream
Method
Preheat the oven to 180°C and line a swiss roll tin with parchment.
Whisk the eggs and sugar until you have added lots of volume and they are pale in colour.
Gently fold in the flour and vanilla to preserve the bubbles.
Fold in the raspberries.
Scoop the mixture into your prepared tin and flatten it out. Bake for 15 minutes until the sponge is baked through and golden.
Once cool enough to handle gently remove it from the tin and roll the sponge up in a damp tea towel to allow it cool completely.
Take your ice cream out of the freezer for about ten to fifteen minutes so that you can scoop it. Scoop it onto a sheet of baking parchment and roll the parchment up to make a cylinder of ice cream the same length as your Swiss roll tin.
Place back into the freezer.
Once your sponge has cooled completely, spread it with the jam and then place the cylinder of ice cream along one side. Roll the sponge around the ice cream finishing with the seam underneath. You can sit it into the freezer and then take it out about 15 minutes before serving.
