Arctic Roll

Serves 6, 15 minutes Cooking, 30 minutes Preparation

Summer is just around the corner! So help yourself to a good portion of Arctic Roll to keep you cool.


For the sponge roll:

  • 4 large Eggs
  • 200g Self-Raising Flour
  • 200g Caster Sugar

For the filling:

  • 1 tub of ice cream, flavour of your choice
  • 1 jar of strawberry jam


  1. Preheat the oven to 180C/140F/Gas Mark 4.
  2. Grease a large baking dish with butter, and line with Baking paper.
  3. In a large mixing bowl beat the eggs with the sugar until light and fluffy.
  4. Gradually sift in the flour and mix until fully combined.
  5. Pour the cake mixture into the baking tray and bake for 10-15 minutes, until golden brown and cooked through.
  6. Whilst the sponge cooks, scoop out the ice cream and place into a large mixing bowl, and beat with a rolling pin until softened but not runny.
  7. Spoon the softened ice cream onto a separate sheet of baking paper and roll tightly, so it is 3 inches thick, securing the paper with sellotape. 
  8. Place the rolled ice cream in the freezer.
  9. Once cooked, remove the sponge from the oven, and allow to cool.
  10. On a clear surface lay a piece of baking paper, sprinkled with sugar, and tip the sponge onto it, removing the baking paper the sponge was cooked on from the base.
  11. Spread the jam onto the sponge.
  12. Remove the ice cream roll from the freezer and lay it lengthways across the roll.
  13. Gripping the long edge of the baking paper and the sponge edge, roll the Arctic Roll tightly around the ice cream.
  14. Neatly trim the cake ends so the jam and ice cream can be seen clearly.
  15. Serve and enjoy!

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