Arctic Roll was the ultimate in puddings when I was a kid, amazing, given that it was really just a bit of ice cream wrapped in sponge cake with that all important thin layer of raspberry jam separating the two. It was a must have across the land for your 70’s/80's dinner party, although derided as an extremely unfashionable dessert by foodies.
- 8 medium eggs
- a pinch of salt
- 280g castor sugar
- 70g plain flour
- 70g cornflour
- 140g unsalted butter, melted
- 750g vanilla ice cream, not soft scoop
- 6 tbsp sieved raspberry jam, mixed really well.
- Preheat the oven to 220°C, Gas 7.
- Soften the ice cream slightly.
- Lay out a 40cm x 30cm piece of cling film.
- Spoon the ice cream down 1 edge of the Clingfilm.
- Quickly roll up, then squeeze in both ends, and twist the ends over until you have a nice 6-7cm cylinder. Re freeze until very firm.
- Line two Swiss roll tins, about 38 x 28cm (15 x 11”) with silicone paper.
- Whisk the eggs and castor sugar together until they are thick and creamy and hold their own weight
- Fold in the sieved flours and then the melted butter, carefully.
- Spread onto the lined Swiss roll trays then bake in the oven for about 6-8 minutes, until set and very slightly shrunken away from the sides of the tray.
- Immediately turn the trays out onto clean tea towels, the sponge should fall out of the trays cleanly.
- Flick about 2-3 teaspoons of cold water over the back of the silicone paper and spread over lightly with your fingers.
- Carefully peel away the paper taking care not to rip the sides of the sponge away then leave to cool.
- Spread the jam over the sponge evenly.
- Lay the ice cream on one edge, and carefully roll up until the edges meet, press down well.
- Wrap in cling film and freeze again.
- Slice, and serve with raspberry sauce.