Save to your scrapbook
Strawberry Arctic roll
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 - 6
3 large Waitrose British Blacktail Free Range Eggs
100g caster sugar, plus extra
75g plain flour
¼ tsp baking powder
1 tsp vanilla extract
3 tbsp strawberry jam
500ml tub vanilla ice
300g fresh strawberries, hulled,
1. Preheat the oven to 200ºC, gas mark 6. Line a 24cm x 32cm Swiss roll tin with baking parchment. Place the eggs and sugar in a bowl, and whisk well with a hand-held electric whisk for at least 3 minutes until you have a very pale and thickened mixture that leaves a trail when the whisk is lifted out of the mixture.
2. Carefully fold the flour, baking powder and vanilla extract into the egg mixture until well combined. Gently pour the mixture into the Swiss roll tin, and bake for 15 minutes until golden and firm to the touch. Remove from the oven and allow to cool for a few minutes until you can handle it. Carefully take the sponge out of the tin on its paper and turn over and remove the parchment. Place on a clean piece of parchment, dusted with caster sugar, and roll up while still warm. Leave to cool rolled up.
3. When totally cooled carefully unroll and spread the whole of the surface with the strawberry jam. Spoon the softened ice cream down the long centre of the sponge, then fold over the sponge and secure with the parchment, twisting in the ends of the paper like a Christmas cracker. Place in the freezer for 30 minutes to firm up the ice cream.
4. Serve cut into slices with extra strawberries on the side.
Typical values per serving:
This recipe was first published in April 2016.