🍰 Homemade Arctic Roll Recipe
Ingredients:
For the sponge cake:
- 100 g (½ cup) caster sugar
- 100 g (¾ cup) plain flour (sifted)
- 4 large eggs
- 1 tsp vanilla extract
- A pinch of salt
For the filling:
- 500 ml (2 cups) of slightly softened vanilla ice cream
- 3–4 tbsp seedless raspberry jam
Extras:
- Icing sugar for dusting.
- Baking paper
🧁 Instructions:
1. Prepare the ice cream:
ADVERTISEMENT
- Line a loaf tin or shape the softened ice cream into a 5 cm thick log.
- Wrap in cling film and freeze until very firm (about 1–2 hours).
2. Make the sponge cake:
- Preheat the oven to 200°C (180°C fan)/400°F/Gas 6.
- Line a Swiss roll tin (approx. 23 x 33 cm) with baking paper.
- Using an electric mixer, whisk the eggs, sugar, vanilla and salt in a large bowl until the mixture is thick, pale and has tripled in volume (this should take about 5–8 minutes).
- Gently fold in the sifted flour using a metal spoon or spatula.
- Pour the batter into the tin and spread evenly. Bake for 8–10 minutes or until golden and springy.
- Remove from the oven and turn the sponge out onto a sheet of baking paper sprinkled with icing sugar.
- Peel off the baking paper and roll up the sponge loosely while it is still warm (with the paper inside). Leave to cool completely in this rolled shape to prevent cracking later.
3. Assemble the Arctic Roll:
- Gently unroll the cooled sponge.
- Spread the raspberry jam evenly across the surface.
- Unwrap the ice cream log and place it along the edge of the sponge.
- Carefully roll the sponge around the ice cream to enclose it.
- Wrap the whole roll in cling film or baking paper and freeze for at least two hours until set.
To serve:
- Slice and serve straight from the freezer.
- Dust with icing sugar or drizzle with extra raspberry sauce, if desired.
ENJOY
