📝 About This Recipe
A true British icon of the 1970s, the Arctic Roll combines a light-as-air vanilla sponge with a core of velvety ice cream and a ribbon of tart raspberry jam. This homemade version elevates the retro classic from a freezer-aisle staple to a sophisticated dinner party showstopper. The contrast between the chilled, creamy center and the soft, golden cake creates a sensory experience that is both comforting and wonderfully refreshing.
🥗 Ingredients
The Ice Cream Core
- 1 liter High-quality Vanilla Bean Ice Cream (slightly softened for molding)
The Fatless Sponge
- 3 Large Eggs (at room temperature)
- 100 grams Caster Sugar (plus extra for dusting)
- 100 grams All-purpose Flour (sifted twice)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1 tablespoon Warm Water
The Fruit Layer
- 150 grams Seedless Raspberry Jam (warmed slightly for easy spreading)
- 100 grams Fresh Raspberries (for garnish)
Optional Garnish
- 150 milliliters Double Cream (whipped to soft peaks)
- 1 tablespoon Icing Sugar (for dusting)
- 8-10 pieces Fresh Mint Leaves
👨🍳 Instructions
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1
Prepare the ice cream core: Lay out a large piece of plastic wrap. Spoon the softened ice cream onto the wrap and shape it into a log approximately 25cm long and 6cm in diameter. Roll it up tightly, twisting the ends like a cracker to compress it, and freeze for at least 3 hours until rock hard.
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2
Preheat your oven to 200°C (400°F/Gas Mark 6). Grease a 23cm x 33cm Swiss roll tin and line it with non-stick baking parchment, ensuring the paper hangs over the edges slightly.
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3
In a large bowl, whisk the eggs and caster sugar together using an electric hand mixer on high speed. Continue for about 5-8 minutes until the mixture is thick, pale, and leaves a visible trail (the 'ribbon stage') when the whisk is lifted.
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4
Gently fold in the vanilla extract and the warm water using a large metal spoon, being careful not to deflate the air you've just whipped in.
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5
Sift the flour over the egg mixture in two batches. Use a 'figure-eight' motion to fold the flour in gently until no white streaks remain. Do not over-mix.
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6
Pour the batter into the prepared tin, using a spatula to push it into the corners and level the surface. Bake for 10-12 minutes until the sponge is golden brown and springs back when lightly touched.
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7
While the cake bakes, place a large sheet of baking parchment on a flat surface and sprinkle it generously with caster sugar.
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8
Once the cake is out of the oven, immediately invert it onto the sugared parchment. Carefully peel off the used lining paper from the bottom of the cake.
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9
While the sponge is still hot, score a light line 2cm from one of the short edges (do not cut through). Roll the sponge up tightly from that edge with the paper inside. This 'pre-rolls' the cake to prevent cracking later. Let it cool completely in this rolled shape.
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10
Once the sponge is cool, gently unroll it. Spread the warmed raspberry jam evenly across the surface, leaving a 1cm border at the edges.
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11
Remove the ice cream log from the freezer and unwrap it. Place it on the short end of the sponge. Roll the sponge tightly around the ice cream, using the jam as an adhesive.
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12
Wrap the entire Arctic Roll tightly in fresh plastic wrap or foil to maintain its shape. Return it to the freezer for at least 1 hour to firm up before serving.
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13
To serve, remove from the freezer and trim the messy ends with a sharp knife to reveal the perfect spiral. Dust with icing sugar and slice into thick rounds.
💡 Chef's Tips
Ensure your ice cream is frozen as hard as possible before rolling; if it’s too soft, it will squeeze out the ends. Use a metal spoon for folding the flour to keep the sponge light and airy; wooden spoons tend to crush the air bubbles. If the sponge cracks, don't panic! The jam and the final tight wrap in plastic will help hold it together once frozen. For a cleaner cut when serving, dip your knife in a jug of hot water and wipe it dry between each slice. Try swapping raspberry jam for lemon curd or strawberry conserve for a different flavor profile.
🍽️ Serving Suggestions
Serve with a side of extra-thick pouring cream or a dollop of chantilly cream. A handful of fresh, tart raspberries or sliced strawberries balances the sweetness of the jam. Pair with a glass of chilled dessert wine, such as a Sauternes or a Late Harvest Riesling. For a truly British experience, serve alongside a pot of hot Earl Grey tea. Drizzle with a homemade raspberry coulis for a more elegant, plated presentation.