Phil Vickery’s Classic Retro Arctic Roll | This Morning

Prepare the sponge cake by baking it in a rectangular pan until golden, about 10-12 minutes.

Cool the sponge cake on a wire rack for 10 minutes, then remove from the pan.

Spread a layer of raspberry jam evenly over the cooled sponge cake.

Soften the vanilla ice cream slightly at room temperature for about 10 minutes.

Spread the softened vanilla ice cream over the jam layer on the sponge cake.

Roll the sponge cake tightly from one end to the other, enclosing the ice cream and jam.

Wrap the rolled cake in plastic wrap and freeze for at least 4 hours, or until firm.

Prepare the whipped cream by beating it with powdered sugar and vanilla extract until soft peaks form.

Unwrap the frozen Arctic Roll and place it on a serving platter.

Spread the whipped cream over the entire surface of the Arctic Roll.

Melt gelatin in warm water and mix with a few drops of food coloring.

Drizzle the gelatin mixture over the whipped cream for decoration.

Garnish with fresh raspberries and chocolate shavings.

Slice the Arctic Roll with a sharp knife and serve immediately.

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