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Two retro desserts that always rank top are now back on the menu for Brits: the Jam Roly Poly and Arctic Roll. Sales for these two classics are up nearly 150%. But this is still a long way from the heights of the seventies when they measured Actric Roll sales in miles, a whopping 25 miles a month at its height.
Servings 4
Calories 988 kcal
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

Ingredients
 

  • 4 medium eggs
  • pinch of salt
  • 140 g caster sugar, plus extra to sprinkle
  • 35 g plain flour
  • 35 g cornflour
  • 70 g unsalted butter, melted
  • 750 g vanilla ice cream, not soft scoop
  • 6 tbsp sieved raspberry jam, mixed really well

For the raspberry sauce:

  • 226 g raspberries, fresh or good-quality frozen
  • 100 g caster sugar
  • 1 tbsp lemon juice

Instructions
 

  • Preheat the oven to 190C. 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 and squeeze in both ends then twist the ends over until you have a nice 6-7cm diameter cylinder, about 22cm long. Re-freeze until very firm.
  • Line a Swiss roll tin, about 34 x 24cm with silicone paper.
  • Whisk the eggs and caster sugar together over a pan of simmering water until they are very thick and creamy and hold their own weight
  • Fold in the sieved flours and then the melted butter, carefully.
  • Spread onto the lined Swiss roll tray then bake in the oven for about 6-8 minutes, until set and very slightly shrunken away from the sides of the tray.
  • Meanwhile place a large piece of parchment paper onto a tea towel and sprinkle caster sugar over.
  • Immediately the cake is cooked, turn the tray out onto a clean tea towel, the sponge should fall out of the tray cleanly. Flick about 2-3 tsp cold water over the back of the paper and spread over lightly with your fingers.
  • Carefully peel away the paper taking care not to rip the sides of the sponge away. Leave to cool.
  • Spread the jam evenly over the sponge. Lay the ice cream on one short edge, and carefully roll up until the edges meet, then press down well.
  • Wrap in cling film and freeze again.

To make the raspberry sauce

  • Place the frozen raspberries in a pan with the lemon juice and sugar. Heat through gently until the raspberries are soft and the sugar has dissolved. Adjust the sweetness if necessary. Push through a sieve. The sauce can be served warm or chilled.
  • Slice the Arctic roll and serve with the raspberry sauce.
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Nutrition Facts
Vanilla Arctic Roll
Amount per Serving
Calories
988
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
284
mg
95
%
Sodium
 
226
mg
10
%
Potassium
 
562
mg
16
%
Carbohydrates
 
147
g
49
%
Fiber
 
6
g
25
%
Sugar
 
117
g
130
%
Protein
 
14
g
28
%
Vitamin A
 
1483
IU
30
%
Vitamin C
 
20
mg
24
%
Calcium
 
291
mg
29
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword custard, jam
Course Dessert, Latest from This Morning
Cuisine British, ITV This Morning
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