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 free-range eggs
- pinch salt
- 280 g caster sugar
- 70 g plain flour
- 70 g cornflour
- 100 g unsalted butter, melted
- 750 g vanilla ice cream, not soft scoop
- 6 tbsp sieved raspberry jam, mixed really well.
- Preheat the oven to 220C, 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. Refreeze until very firm.
- Line two Swiss roll tins, about 38 x 28cm (15" x 11"), with silicone paper.
- Whisk the eggs and caster sugar together until they are thick and creamy and hold their own weight
- Fold in the sieved flours and carefully add the melted butter.
- Spread onto the lined Swiss roll trays and 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, and 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.
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