This classic British dessert we all love is known to defy physics. The arctic roll has lots of tasty components such as sponge cake, ice cream and raspberries.
Porrelli ice cream wrapped in a delicious jam-covered sponge, makes this the perfect timeless pudding to master with our easy step-by-step recipe.
What you will need:
- Parchment Paper
- Cling Film
- Baking Tin (23cmx33cm)
For the sponge:
- 4 free-range eggs
- 110g caster sugar, plus extra to dust
- 110g self-raising flour
- 750-800g Traditional Vanilla Porrelli Ice Cream
For the strawberry jam:
- 150g caster sugar
- ½ lemon, zest and juice
- 350g strawberries, quartered
For the sponge:
Preheat oven to 190C/350F/Gas 5 and line your baking tin with parchment paper.
Beat the ice cream until softened then spoon into a 5cmx30cm long clean plastic or metal pipe. Freeze for 3-4 hours or until solid.
Place eggs and sugar into a bowl and whisk until very light, fluffy and thickened.
Sift the flour over the mixture and fold in carefully. Pour into your tin and smooth with a spatula until evenly spread.
Bake the sponge for 10-12 minutes or until firm to the touch.
Place a sheet of baking parchment paper that’s slightly bigger than the tin and lightly dust with caster sugar.
Turn the sponge out onto the paper, then peel off the parchment on the bottom of the sponge. Set aside to cool.
To make the jam:
Heat a frying pan until hot then add the sugar, lemon zest and juice and cook for 3-4 minutes until the sugar has dissolved and slightly thickened.
Place the strawberries into a food processor and pulse until very roughly chopped. Add to the pan, mix well and cook the jam for a further 3-5 minutes until thick. Remove from the heat and set aside to cool. Alternatively, you can also use pre-made jam.
Spread the strawberry jam over the cooled sponge, leaving a 2cm gap around the edge (We don’t want any spilling out the sides!)
If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or plastic. Dip in hot water to release the ice cream from the pipe and line this cylinder along the edge of the sponge.
Using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge.
Roll the sponge off the parchment and cut into slices to serve.
Last but not least, don’t forget to enjoy!