- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Serving: 6 - 8
Nutrition facts (per portion)
- Calories: 398
- Fat Content: 14g
- Saturated Fat Content: 7g
- Carbohydrate Content: 62g
- Sugar Content: 53g
- Fiber Content: 1g
- Protein Content: 6g
- Sodium Content: 0.2g
Classic Arctic roll
- egg - 2 eggs, separated
- icing-sugar - 50g icing sugar
- vanilla-pod - 1 vanilla pod, seeds only
- double-cream - 150ml double cream
- strawberries - 200g strawberries, quartered, plus a few extra for decoration
- lemon - juice 1/2 lemon
- golden-caster-sugar - 200g golden caster sugar
- butter - knob of butter, for greasing
- egg - 3 eggs
- golden-caster-sugar - 100g golden caster sugar, plus extra for dusting
- plain-flour - 100g plain flour
- baking-powder - 1/2 tsp baking powder
- vanilla-extract - 1/4 tsp vanilla extract
- To make the ice cream, whisk the egg whites in a bowl with an electric whisk until stiff. In another bowl, whisk the yolks, icing sugar and vanilla seeds until pale and billowy. In a third bowl, whip the double cream until holding its shape.
- Fold the yolk mixture into the cream, then fold in the egg whites. Pour into a 900g loaf tin lined with a sheet of baking parchment bigger than you'll need - this will help you later. Freeze for 2 hrs.
- Remove the ice cream from the freezer and tin when it feels set but soft. Use a spatula to shape the mixture into a rough sausage shape, then use the parchment to roll the mixture tightly together into a cylinder about 35cm in length.
- Twist the ends of the baking parchment like a cracker and return to the freezer for a further 1 hr.
- To make the jam, first put a saucer in the freezer. Put the strawberries, lemon juice and sugar in a heavy- based saucepan over a high heat. Bring to the boil, stirring occasionally. Boil rapidly for 5 mins, then take off the heat.
- Put 1/4 tsp of the jam onto the cold saucer - if it wrinkles when pushed with your finger, the jam is ready. If it's still runny, return it to the heat and boil again for another 2-3 mins, then test again. Once the jam is set, leave it to cool.
- Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with baking parchment (with plenty of excess) and grease well. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and pale.
- Fold the flour, baking powder and vanilla extract into the egg mixture with a large metal spoon until there are no pockets of flour visible.
- Gently tip the mixture into your prepared Swiss roll tin and bake in the oven for 15 mins or until lightly golden and springy to the touch.
- Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle, then carefully roll up the sponge while it's still warm (keeping the baking parchment attached). Leave to cool completely in its rolled-up shape.
- Uncurl the sponge and spread the jam on the inside. Working quickly, unwrap the ice cream and put it on top of the jam. Roll the cake up around it.
- Wrap the Arctic roll in a new sheet of baking parchment and a layer of foil too. Return to the freezer for a further 20-30mins, then unwrap, slice and serve immediately.
Retro cake recipe for 6 – 8 people, takes only 20 mins; recipe has egg, icing sugar, vanilla pod, double cream, strawberries, lemon, golden caster sugar, butter, egg, golden caster sugar, plain flour, baking powder and vanilla extract.