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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.