Arctic Roll is a retro favourite that the whole family will love. Soft sponge wrapped around vanilla ice cream with strawberry jam, what's not to love?
100g caster sugar
100g plain flour
1 block of vanilla ice cream
8 tbsp raspberry jam (use more or less to taste)
Preheat the oven to 190c.
Line and grease a 10 x15 inch swiss roll tray.
Tip the eggs and sugar into a bowl and whisk on a high speed until light and fluffy. This should take around 6 minutes.
Sieve the flour into the egg mixture and gently fold in.
Pour into the lined tin and bake for 8-10 mins . The sponge should spring back when touched.
While the sponge is still warm, sprinkle a generous amount of sugar onto a clean tea towel and lay the sponge on top.
Peel off the baking paper and spread with a layer of raspberry jam.
Take the ice cream block from the freezer, unwrap and roll the ice cream up in the sponge.
Leave in your freezer to firm up for about 10 mins.
Dust with icing sugar to serve.