Arctic Roll Recipe from Retro Classics Cookbook

Invented in the 1950s, this innovative dessert came onto the market in 1968, selling over 25 miles of frozen sponge pud every month in its heyday! Surprisingly easy to make, this homemade Arctic roll is much better than any mass-produced version.

Serves: 8–10

Preparation: 25 minutes plus freezing

Cooking: 10–12 minutes

INGREDIENTS:

• Vanilla ice cream 400g (14oz)
• Eggs 3
• Caster sugar 75g (3oz)
• Self-raising flour 75g (3oz)
• Strawberry jam 4 tbsp, warmed
• Icing sugar for sifting

METHOD:

1. Lay out a large sheet of baking paper and spoon the ice cream along the middle of the paper to form a sausage shape 30cm (12in) long. Roll the paper around the ice cream and twist the ends together. Freeze for 1 hour.
2. Preheat the oven to 200°C/180°fan/ Gas 6. Grease and line a 30 x 20cm (12 x 8in) Swiss roll tin.
3. In a large bowl, using an electric whisk, whisk the eggs for 2 minutes.
4. Add the sugar and continue whisking for a further 8–10 minutes until the mixture is very pale and thick – the consistency of softly whipped cream – and at least double its original volume.
5. Gently fold in the flour then spread in the prepared Swiss roll tin. Bake for 10–12 minutes until well risen and firm.
6. Turn out onto a fresh sheet of baking paper. Carefully peel off the lining paper and cut away any crisp edges with a sharp knife.
7. Leave to cool slightly, then spread with the jam. Unwrap the ice cream and place on the sponge, roll up tightly and hold in position for 1 minute. Re-wrap and freeze until ready to serve.
8. Sift a little icing sugar over the top before serving.

Alternative flavour:

Chocolate Ice Cream Roll Use 65g (2½oz) flour sifted twice with 15g (½oz) cocoa powder for the sponge. Fill with chocolate sauce and chocolate ice cream.

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