Fondant, sugar, and sponge- a delightful dessert to behold,

Easy British Arctic Roll Recipe at Home

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Hello and welcome to my Cotswold Kitchen Mom blog! This week we will be learning how to make my easy British arctic roll recipe- at home. If you like soft vanilla sponge, creamy ice cream, and raspberry jam- then this is the blog post for you.

Here you will learn my top tips and tricks for successfully making an arctic roll. Plus, I will teach you how to make a special homemade fondant decoration. Baking together is so much fun!

My family and I would be thrilled if you would like to join in on the cake baking, storytelling, and fun. Therefore, we are cordially inviting you- into our American kitchen- to see how we make this nostalgic British dessert. But first, let us discover what a British arctic roll actually is.

A homemade homeschool flag is added to the top of the easy British Arctic Roll.
*Swirls of goodness and a homemade homeschool English flag to decorate.

What Is an Easy British Arctic Roll?

An easy British arctic roll is a frozen dessert recipe that you will want to keep in your wooden recipe box. This iconic recipe features a tart raspberry jam, and a creamy vanilla ice cream- that is then wrapped and “rolled” into and a light vanilla sponge. 

British arctic roll was invented in the year 1958- when a man named Ernest Velden in Eastbourne, England created a rolled cake with frozen ice cream inside. Eventually, Bird’s Eye sold his product, and it was a very popular dessert sold in England during the 80’s and 90’s. 

While several variations of this dessert exist, my recipe sticks to a classic flavor combination. I suppose the closest cousin of this “roll cake” is the Swiss roll cake (which is equally delicious). Let’s just say- that this dessert is a roll of really delicious ingredients. So, why not have or ice cream in our cake and eat it too?

Sadly, British arctic roll lost a bit of popularity for some time, but many are enjoying its simple goodness again today. If you want to taste a piece of British history- in a fun and delicious way, then you should try my easy British Arctic roll. 

A finished, decorated, easy British Arctic Roll.

Arctic Roll Recipe:

A finished, decorated, easy British Arctic Roll.
Elizabeth

Easy British Arctic Roll

My easy British arctic roll is a vanilla sponge that is filled with raspberry jam and vanilla ice cream. The cake is rolled to create a lovely display of layers and flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6
Course: Dessert
Cuisine: English
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Ice Cream Layer
  • 2 cups Vanilla Ice Cream
Jam Layer
  • 3-4 tbsp Raspberry Jam
Vanilla Sponge
  • 3 large Eggs
  • ½ cup + 1 tbsp Granulated Sugar
  • ½ tsp Vanilla
  • ¾ cup All Purpose Flour
  • ¾ tsp Baking Powder
  • Pinch Salt
  • Dusting Powdered Sugar

Equipment

  • 1 Electric Mixer

Method
 

  1. Allow 2 cups of vanilla ice cream to soften. Scoop the ice cream onto a piece of parchment paper. Make a thick log of ice cream that is the same size as the width of a medium baking sheet. Roll the ice cream log with the parchment paper and then in plastic wrap. Place the ice cream layer in the freezer and allow to harden for several hours.
Vanilla Sponge
  1. Preheat the oven to 350℉.
  2. Line a medium sized baking sheet with parchment paper.
  3. To a large mixing bowl (or the bowl of a stand mixer), add eggs and granulated sugar. Using the whisk attachment, whisk the eggs and sugar on high speed for 5-7 minutes (or until the color of the eggs becomes lighter and thicker). The air will whip the eggs, which in turn, will more than double their volume. Whip the egg mixture (until a line drawn in the middle with the whisk will stay in the middle).
  4. Add vanilla to the egg and sugar mixture.
  5. In a medium mixing bowl, add the flour and the baking powder. Stir the dry ingredients to combine.
  6. Sift the flour mix over the top of the egg mixture.
  7. Using a rubber spatula, gently fold the dry ingredients into the egg mixture by hand. Carefully fold the egg mixture, over the flour mixture, until it is all combined into a thick batter.
  8. Pour the thick batter onto the prepared baking sheet. Tap the pan gently on the stovetop to level and release any trapped air. Bake in the preheated oven for 10-12 minutes. Do not overbake the cake as it will be easier to crack and be dry. The cake is finished baking when the top is golden brown, and a light push of the finger bounces back.
  9. While the cake is baking, cut a piece of parchment paper (that is slightly bigger than the baking sheet). Evenly sprinkle powdered sugar over the top of the parchment paper.
  10. Once the cake is removed from the oven, gently tip the cake over the sugar sprinkled parchment paper. (The parchment paper from the bottom of the cake will now be facing upwards.) Gently remove the parchment paper from the bottom of the warm cake.
  11. If the cake is very uneven, trim all sides of the cake to make straight.
  12. Using the parchment paper, gently roll the warm cake (width side) into a roll or a spiral.
  13. Carefully unroll the cake and add the rasperry jam in a thin layer.
  14. Remove the ice cream from the freezer and remove the parchment paper. Add the ice cream roll to the width side of the vanilla sponge (on top of the jam layer).
  15. Gently roll the vanilla sponge layer again over the ice cream and jam filling- thus creating a spiral effect.
  16. Sprinkle the cake roll with powdered sugar and slice. Serve immediately- or wrap the roll in an airtight bag and place back in the freezer until serving. If placed in the freezer, allow a few minutes for the cake to warm to room temperature before serving.

Notes

*Arctic rolls can also be topped with homemade whipped cream and raspberries.

Step by Step Instructions (in Photo Format):

A picture is worth a thousand words. Therefore, I will share each recipe step in the form of a photograph. Follow along below and feel free to ask me any questions you may have in the comments.

Preparing the Arctic Roll, Ice Cream Center:

Ingredients are set out on a kitchen countertop for the arctic roll, ice cream filling.
*First, take the ice cream out of the freezer to soften.
Ice cream is placed on a piece of parchment paper before rolling and refreezing.
*Second, add the ice cream to a large piece of parchment paper. You will place the soft ice cream in a horizontal line.
The vanilla ice cream is rolled into a cylinder. This will be the filling of the easy British Arctic Roll.
*Third, you will carefully "roll" the parchment up to form a "log" of ice cream. Try to keep the ice cream cylindrical and round as you "roll" it into shape. Wrap the ice cream in plastic wrap and place the ice cream roll back in the refrigerator (for several hours) to harden.

Preparing the Arctic Roll Cake Batter:

The arctic roll sponge layer is being made in the stand mixer.
*Add the eggs and the sugar to the bowl of a stand mixer. Whip until the eggs triple in volume. This will take 5-7 minutes- so be patient.
Dry ingredients are sifted over the wet ingredients to create the easy British Arctic Roll batter.
*Once the eggs are whipped, sift the flour and baking powder over the top of the egg mixture.
The ingredients are folded into the egg by hand to ensure no air is lost from the whipped eggs.
*Gently, fold the dry ingredients into the wet ingredients (by hand). Being careful not to lose the air- that you so lovingly whipped into the eggs.
The easy British Arctic Roll batter is spread think on a baking sheet before going into the oven to bake.
*Pour the arctic roll cake batter onto a lined baking sheet. Gently spread the sponge batter evenly across the pan.

Preparing for the "Rolling Maneuver":

A piece of parchment paper is sprinkled with powdered sugar for the easy British Arctic Roll.
*Place a large piece of parchment paper on the kitchen countertop or tabletop. Sift or sprinkle powdered sugar over the top of the paper. This step is important as it helps to keep the warm cake from sticking when it is time to " roll" the cake into shape.

Removing the Arctic Roll From the Oven:

While the cake is still warm, the parchment paper is removed from the vanilla sponge layer of the British arctic roll.
*Remove the sponge-cake from the oven and allow to cool for a minute. Carefully, turn the cake over on top of the powdered parchment paper. The bottom of the cake will be facing up. Gently, peel back the parchment paper from the sponge.
The parchment paper is removed from the back of the arctic roll sponge.
*Completely remove the parchment paper layer- being careful not to pull part of the cake off in the process.
Triming the edges of the vanilla sponge can help the easy British Arctic Roll to look polished and neat.
*Optional: trim the edges of the cake off. This is not necessary, but it gives the ends of the arctic roll a polished look. Don't throw those bits away- they are delicious! If you have any little kitchen helpers like I do- they will enjoy eating those scrumptious tidbits.
Vanilla sponge for the arctic roll is removed from the oven, and a small line is cut into the cake to help with the rolling action.
*Using a serrated knife, cut a partial line on the width side of the cake. Do not cut all the way through. This allows the cake to "roll" a bit easier without breaking.

How to "Roll" the Arctic Roll:

Use the parchment paper to roll the arctic roll into shape.
*The parchment paper is your friend here. Use the paper to aid you in the rolling of the cake.
The British arctic roll is almost ready to be filled and re-rolled
*Rolling the cake while it is still warm, helps ensure the cake does not crack as easily. You will be pre-rolling the cake- and then carefully unrolling the cake- to add the filling. This pre-rolling gives the cake the memory to re-roll when the cold filling is added.
The iconic roll of the easy British Arctic Roll is produced with gentle patience.
*The powdered sugar helps the cake to not stick... while also adding a lovely, sweet flavor to the cake.

Adding the Raspberry Jam and Ice Cream Filling to the Arctic Roll:

Raspberry Jam is added to the inside of the arctic roll sponge layer.
*Stirring the jam beforehand helps the jam to spread a bit easier. Some of the jam will meld into the warm cake. I like to spread my jam thinly so that it is not too messy when I roll the cake. Equally, you want to be able to taste and appreciate the jam layer.
Raspberry jam and the shaped ice cream is ready to be added to the easy British Arctic Roll.
*Remove the ice cream filling from the freezer and unwrap the parchment. My roll was not as cylindrical as I would have like, but it didn't impact the taste.
The easy British Arctic Roll filling is ready to be rolled and wrapped before serving.
*Add the ice cream filling to the jam layer of the cake. I like to place mine just inside the area that I cut.
The iconic roll of the British arctic roll shows the lovely layers and flavors.
*The spiral roll is what you want to see. I like to wrap my cake tightly and then place back in the freezer. This way, the spiral really forms nicely and all the ingredients meld together as they re-chill.
A dusting of powdered sugar is added to the top of the easy British Arctic Roll.
*The cake can be served immediately- or wrapped and placed back in the freezer.

Making the Saint George's Cross out of Homemade Fondant to Decorate the British Arctic Roll:

This step is optional. Generally, a British arctic roll would not have a fondant cross. However, I made this particular arctic roll for my family to enjoy while watching the most recent World Cup game: England verses Argentina. My theme was a British- inspired football treat and my motto was: “The higher the stakes, bring on the cakes!” 

Hence the English flag decorations. I should have turned the cake (before taking my photos) to see the flag in its horizontal position- as opposed to vertical. Hey, ho- you get the overall idea.

To see other World Cup ideas, see my previous post here. And to see how to make this homemade marshmallow fondant, see my post here.

Red food coloring is added to homemade fondant to make the arctic roll to decoration.
*Homemade fondant is enjoyable to work with. In my opinion, it tastes so much better than storebought.
Red food coloring is twisted into the homemade fondant.
*When adding the food coloring, I like to twist the color into the fondant before fully kneading the color in.
Red fondant is rolled out flat on a countertop.
* Sprinkle the countertop with a bit of cornstarch and powdered sugar to keep the fondant from sticking. Then roll the fondant out flat.
The edges of the fondant are trimmed with a pizza cutter.
*A pizza cutter is a handy tool to make straight edges.
Extra edges of fondant can be eaten or discarded.
*I needed two long strips of red fondant to create the Saint George's cross. Simple.
Powdered sugar is sifted over the top of the easy British Arctic Roll- adding sweetness and a decorative touch.
*One last dusting of powdered sugar and the cake was almost ready to be served to my hungry crew.

Decorating the Easy British Arctic Roll: My Favorite Part!

The St. George's cross is added to decorate the top of the easy British Arctic Roll.
*This decoration was simple. However, I should have turned the cake the other way for the photo. Oops!
Fondant, sugar, and sponge- a delightful dessert to behold,
*The fondant cross almost acted as a bow to "tie" this flavorful gift together.

Finally, Serving the Arctic Roll: Everyone Else's Favorite Part!

The easy British Arctic Roll is sliced and ready to be served.
*And there you have it...the easy British arctic roll is served!
The layered interior of the easy British Arctic Roll.
*Yummy layers look lovely and inviting.
A finished, decorated, easy British Arctic Roll.
*An added homemade flag decoration... and the easy British arctic roll was ready to be sliced and served.
A homemade homeschool flag is added to the top of the easy British Arctic Roll.
*Ta-da! A delightful roll is never dull!

Top Tips for Making Easy British Arctic Roll:

  • Use room temperature eggs as they help achieve more volume.
  • Line your baking sheet with parchment paper. This ensures the sponge easily releases when rolling into shape.
  • Place a piece of parchment paper on the countertop, and sprinkle with powdered sugar, before turning the cake onto it. The sugar helps the cake to not stick to the paper when it rolls.
  • Roll the cake when the sponge is still warm. This helps the sponge to not crack as easily- and to hold its shape better.
  • Do not overbake the sponge cake… as this will dry the sponge layer out, and make rolling the cake a harder task.
  • Use good quality ingredients. While this is a simple cake, the quality of the ingredients makes a difference in the overall taste. Use your favorite jam (or make you own (see raspberry jam recipe here and my strawberry jam recipe here)) and use your favorite vanilla or vanilla bean ice cream.
  • Serve with a cuppa tea- for that is the British way, you see.

Frequently Asked Questions About My Easy British Arctic Roll Recipe:

1. What is the Difference Between a British Arctic Roll and a Swiss Roll?

 An arctic roll is a British dessert that is frozen. It generally contains a light sponge, ice cream, and a jam. A Swiss roll is not frozen. It contains a light sponge that has a jam or jam and cream filling. While both deserts are similar, they contain different ingredients.

2. Can I Make an Arctic Roll Without Ice Cream?

Yes, but then it would not technically be an arctic roll now, would it? You could try a different ice cream type such as a chocolate ice cream for a different taste. Or you could use homemade whipped cream- or a butter cream frosting- in place of the ice cream. But again, that would make it more like a Swiss roll instead of a British arctic roll.

3. Can I Use a Chocolate Sponge Cake Instead of Vanilla?

Yes, you could make a light chocolate sponge or a white sponge in place of the vanilla sponge layer.

4. Can I Use a Different Jam in the Arctic Roll Recipe?

Experimenting in the kitchen is one of my favorite things. Yes, you could replace the raspberry jam with another jam or fruit spread of your choosing. Strawberry would be my next choice after raspberry. I prefer the raspberry jam- as it offers a slightly tarter contrast to the otherwise, sweet cake.

5. Why Do I Need to Roll the Cake While It Is Still Warm?

Rolling the cake while it is still warm keeps the cake from cracking when it is rolled. A warm cake also keeps its rolled shape a bit easier- if you are planning to unroll the cake to add the iconic fillings.

6. How Do I Store This Cake?

Obviously, this cake has a frozen component…the ice cream. Therefore, if this arctic roll is not eaten immediately- it will need to be wrapped and stored in the freezer. I prefer to first wrap the cake in parchment paper and then tightly wrap the cake in plastic wrap. After this, I place the wrapped cake inside a Ziplock bag to keep it airtight. Once removed from the freezer to serve a second time, I like to allow my cake to warm up for just a few minutes before serving.

Final Thoughts Until Next Time:

Well, that is it. Congratulations, you can now officially say you know what an easy British Arctic Roll is. If you are really adventurous you may even try to bake your own. If you do, I would love to hear about your experience in the comments. And, if you enjoyed this post… and would like to learn about more traditional English recipes, see my page on English recipes here.

Also, if you would like to learn more about my English- American family, please consider subscribing to my blog. It is absolutely free and it allows you to keep up with future posts and exciting content. 

You can also check out my Facebook and Pinterest pages for more ideas and inspirations. Thank you for your time and support.

Until next time.

~Elizabeth~

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