How To Make Arctic Roll | Cookery School | Waitrose

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Whisk together sugar and eggs until the mixture is light and fluffy, and ribbons form when the whisk is lifted.

Fold in plain flour and a quarter teaspoon of baking powder using a spatula, being careful to keep air in the mixture.

Line a swiss roll tin with baking parchment, ensuring it's not too deep.

Pour the batter into the tin, spreading it evenly to the edges.

Bake in the oven at 180 degrees for about 12 to 15 minutes until golden brown.

Cool the sponge for a couple of moments, then prepare baking parchment sprinkled with caster sugar.

Tip the sponge onto the caster sugar and peel away the bottom greaseproof paper.

Cut the short edges of the sponge to prevent cracking, then roll it up while it's still warm, using the baking parchment to help.

Leave the rolled sponge to cool completely.

Unroll the sponge gently, spreading about three tablespoons of strawberry jam over it.

Spoon 500ml of Madagascan vanilla ice cream along the middle of the sponge.

Fold the sides of the sponge over the ice cream and jam, squeezing until the edges meet.

Roll the sponge back up tightly in the baking parchment, twisting the ends to secure it.

Freeze the rolled arctic roll for about 30 minutes to solidify.

Unwrap the arctic roll and trim the edges for a neat presentation.

Dust with icing sugar if desired, then slice and serve with arranged strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens