📝 About This Recipe
A nostalgic British classic, the Arctic Roll is a delightful marriage of textures featuring a core of velvety vanilla ice cream wrapped in a layer of tart raspberry jam and encased in a light, airy fatless sponge. This homemade version elevates the school-dinner staple with real vanilla bean and high-quality preserves, offering a sophisticated chill that melts beautifully on the tongue. It is the ultimate showstopper for those seeking a vintage dessert that is as visually striking as it is refreshing.
🥗 Ingredients
The Frozen 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 Filling & Finish
- 150 grams Seedless Raspberry Jam (warmed slightly to make spreadable)
- 100 grams Fresh Raspberries (for garnish)
- 1 tablespoon Powdered Sugar (for dusting)
- 8-10 pieces Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
Prepare the ice cream core: Lay out a large piece of plastic wrap. Scoop the softened ice cream onto the wrap and shape it into a cylinder roughly 25cm long and 6cm in diameter. Roll it tightly in the plastic, twisting the ends like a cracker to compress it. Freeze for at least 4 hours, preferably overnight, 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 parchment paper, ensuring the paper comes up over the sides.
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3
In a large bowl, use an electric hand mixer to whisk the eggs and caster sugar together for about 5-8 minutes. The mixture should become pale, thick, and tripled in volume. It is ready when it reaches the 'ribbon stage' (a trail stays on the surface for 3 seconds when the whisk is lifted).
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4
Gently whisk in the vanilla extract and the tablespoon of warm water, being careful not to deflate the air you've just incorporated.
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5
Sift the flour over the egg mixture. Using a large metal spoon or a spatula, very gently fold the flour in using a figure-eight motion until just combined. Do not overmix.
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6
Pour the batter into the prepared tin, spreading it into the corners with a palette knife. Bake for 10-12 minutes until the sponge is golden brown and springs back when lightly touched.
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7
While the sponge bakes, place a piece of parchment paper larger than the tin on a flat surface and sprinkle it generously with caster sugar.
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8
Once baked, immediately turn the hot sponge out onto the sugared parchment. Carefully peel off the lining paper from the bottom of the cake.
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9
While still hot, score a line 2cm from one of the short edges (don't cut through). Roll the sponge up tightly from that edge with the parchment paper inside. Leave it to cool completely in this rolled shape; this prevents the cake from cracking later.
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10
Once the sponge is cold, unroll it gently. Spread the raspberry jam evenly over the inside of the sponge, leaving a 1cm border at the edges.
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11
Remove the ice cream cylinder from the freezer and unwrap it. Place it on the jam-covered sponge at the scored end.
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12
Roll the sponge tightly around the ice cream. Wrap the entire Arctic Roll in a fresh sheet of parchment paper and then a layer of foil. Freeze for at least 30-60 minutes to firm up before serving.
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13
To serve, trim the uneven ends with a warm serrated knife to reveal the perfect spiral. Dust with powdered sugar and garnish with fresh raspberries and mint.
💡 Chef's Tips
Ensure the ice cream is frozen as hard as possible before rolling; if it's too soft, it will squeeze out of the ends. Don't skip the 'pre-rolling' step while the sponge is hot; this trains the cake fibers to bend without snapping. When folding in the flour, use a metal spoon rather than a wooden one to cut through the mixture cleanly without knocking out air bubbles. If your jam is too thick, whisk it with a teaspoon of lemon juice to make it easier to spread without tearing the delicate sponge. Use a warm knife (dipped in hot water and wiped dry) to get clean, professional-looking slices when serving.
🍽️ Serving Suggestions
Serve with a side of extra-chilled raspberry coulis for a double hit of fruit. Pairs beautifully with a crisp glass of Dessert Wine or a chilled Moscato d'Asti. For a cozy afternoon tea, serve alongside a pot of Earl Grey tea. Add a dollop of lightly whipped double cream on the side for added indulgence. Scatter crushed pistachios over the top for a salty, crunchy contrast to the soft sponge.