Easy Arctic Roll Recipe

Preheat the oven to 160 F (180 C).

In a mixing bowl, add 2 eggs and 40 grams of sugar.

Whisk the eggs and sugar until pale and doubled in size, about 5 minutes on a slow speed.

Add 40 grams of flour and lemon extract to the mixture and gently fold in with a spatula until combined.

Line a swiss roll tin with baking parchment and dab a little butter to hold it down.

Pour the batter into the lined tin, ensuring to scrape out all the mixture.

Bake in the oven for 6 minutes, ensuring it does not brown.

While the sponge is baking, prepare the ice cream by removing it from the tub and shaping it into a log using cling film.

Once the sponge is done, sprinkle caster sugar on a larger piece of baking parchment.

Turn the sponge out onto the sugared parchment while it is still warm.

Gently roll the sponge up with the parchment to help it cool in shape.

After cooling, unroll the sponge and spread strawberry jam on it.

Place the ice cream log in the center of the sponge and roll it up tightly, enclosing the ice cream with the sponge.

Wrap the arctic roll in cling film and place it back in the freezer to set.

Equipment Needed

Allergens