Ingredients
Method
- Preheat oven to 200°C / 180°C fan / Gas 6. Line a 33x23cm Swiss roll tin with parchment.
- Whisk eggs and sugar 5–6 minutes until very pale, thick, and tripled. Sift flour over surface — add hot water and vanilla. Fold gently until just incorporated.
- Pour into tin — tilt gently to the corners. Bake 9–11 minutes until golden and springy.
- While sponge bakes, lay sugared parchment on work surface. Turn hot sponge out immediately — peel away baking parchment. Roll up tightly from a short end with the sugared parchment inside. Leave to cool completely.
- Shape softened ice cream into a tight cylinder in cling film — 6cm diameter, 28cm long. Seal and freeze 4 hours minimum.
- Unroll cooled sponge. Spread warmed jam evenly to all edges. Unwrap frozen ice cream cylinder — place along near short edge. Roll sponge tightly around ice cream. Wrap in cling film — freeze 2 hours minimum.
- Remove 10 minutes before serving. Slice with a hot, clean knife into 3cm rounds. Serve immediately.
Notes
Roll the sponge while still hot — immediately, within 30 seconds of leaving the oven.
Roll with parchment inside — prevents sticking and makes unrolling clean.
Ice cream cylinder must be solid before assembly — soft ice cream deforms when rolled inside.
Hot knife for slicing — cuts through sponge and ice cream cleanly without dragging.
Good quality vanilla ice cream is visible in every slice — quality matters enormously here.
Assembled arctic roll keeps in the freezer for up to 1 month.
