Arctic Roll

How to Make Arctic Roll

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1. Heat the oven to 200°C / 400°F (180°C / 355°F fan). Grease and line a 23 x 33 cm Swiss roll tin with baking paper.

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2. Whisk the eggs, sugar and vanilla with an electric whisk for 5 minutes until very thick and pale and the whisk leaves a trail. Sift over the flour and fold in gently with a metal spoon.

   Mark done Start 5 min timer

3. Spread the batter evenly in the tin and bake for 8 to 10 minutes until golden and springy.

   Mark done Start 8 min timer

4. Lay a sheet of baking paper on the counter and dust it with caster sugar. Turn the hot sponge out onto it, peel off the lining paper, trim the edges and roll it up from a short end with the paper inside. Leave to cool, rolled, for 30 minutes.

   Mark done Start 30 min timer

5. Take the ice cream out of the freezer and leave it at room temperature for 10 minutes, until soft enough to spoon but not melted.

   Mark done Start 10 min timer

6. Unroll the sponge, spread it thinly with the jam and spoon the ice cream in a log along one short edge, then roll the sponge up tightly around it.

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7. Wrap the roll tightly in cling film, twisting the ends, and freeze for at least 4 hours until firm.

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8. Unwrap, trim the ends and slice with a knife dipped in hot water. Serve at once.

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Tips for Making Arctic Roll

• Roll the sponge while it is hot. It sets in the rolled shape, and unrolls and rerolls without cracking, but a cold sponge splits.
• Work quickly with the ice cream. It should be soft, not runny, and if it starts to melt, put the roll into the freezer for 10 minutes.
• Dip the knife in hot water between slices. It cuts through the frozen ice cream cleanly and leaves a neat spiral.

What to Serve with Arctic Roll

• Warm raspberry sauce
• Fresh raspberries
• Chocolate sauce

Storing & Reheating Arctic Roll

Keeps wrapped in the freezer for up to 1 month. Slice straight from the freezer, and return any leftover roll to the freezer wrapped tightly.

Arctic Roll FAQ: Common Questions

Arctic Roll Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.