Arctic roll recipe recipe
 This arctic roll requires a bit of care and attention, but it's well worth the effort. Feel free to cheat with a good quality shop-bought jam instead! 750ml/1pint 7fl oz good quality vanilla ice cream, softened4 free-range eggs110g/4oz caster sugar, plus extra to dust110g/4oz self-raising flour 750ml/1pint 7fl oz good quality vanilla ice cream, softened 4 free-range eggs 110g/4oz caster sugar, plus extra to dust 110g/4oz self-raising flour 150g/5oz caster sugar½ lemon, zest and juice350g/13oz strawberries, roughly chopped 150g/5oz caster sugar ½ lemon, zest and juice 350g/13oz strawberries, roughly chopped Method For the sponge, beat the ice cream until softened then spoon into a 5x30cm/2x12in long clean plastic or metal pipe. Place into the freezer and freeze for 3–4 hours, or until solid. Alternatively, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5x30cm/2x12in long and freeze until solid.Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully, then pour into the lined tin and smooth over with a spatula until evenly spread out. Bake the sponge for 10–12 minutes, or until just firm to the touch.Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.For the strawberry 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. Add the strawberries to the pan, mix well and cook the jam for another 3–5 minutes until thick. Remove from the heat and set aside to cool. To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge.If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or if plastic, dip in hot water to release the ice cream from the pipe. Place the ice cream cylinder along the long side of the sponge, then 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. For the sponge, beat the ice cream until softened then spoon into a 5x30cm/2x12in long clean plastic or metal pipe. Place into the freezer and freeze for 3–4 hours, or until solid. Alternatively, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5x30cm/2x12in long and freeze until solid. For the sponge, beat the ice cream until softened then spoon into a 5x30cm/2x12in long clean plastic or metal pipe. Place into the freezer and freeze for 3–4 hours, or until solid. Alternatively, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5x30cm/2x12in long and freeze until solid. Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully, then pour into the lined tin and smooth over with a spatula until evenly spread out. Bake the sponge for 10–12 minutes, or until just firm to the touch. Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully, then pour into the lined tin and smooth over with a spatula until evenly spread out. Bake the sponge for 10–12 minutes, or until just firm to the touch. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly. For the strawberry 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. Add the strawberries to the pan, mix well and cook the jam for another 3–5 minutes until thick. Remove from the heat and set aside to cool. For the strawberry 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. Add the strawberries to the pan, mix well and cook the jam for another 3–5 minutes until thick. Remove from the heat and set aside to cool. To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge. To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge. If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or if plastic, dip in hot water to release the ice cream from the pipe. Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge. If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or if plastic, dip in hot water to release the ice cream from the pipe. Place the ice cream cylinder along the long side of the sponge, then 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. Roll the sponge off the parchment and cut into slices to serve.