This weekend, my sister and her family arrive from Canada, because of this, as the family baker, I have been tasked with making biscuits, cakes, bread etc! I remember arctic rolls being an exciting pudding at school, so I thought I would give it a go!
110g Caster sugar
110g Self raising flour
Jam or enough berries and a sprinkling of sugar to make a jammy type mixture
700g Vanilla ice cream
1.Soften the ice cream slightly, place on a piece of cling film in a sausage in the centre. Roll up tightly and securely. Freeze until hard.
2.Use an electric whisk and whisk the eggs and sugar until light and fluffy.
3Sift and fold in the flour. Line a swiss roll tin and spread the mixture out in it. (I made 1/4 of my mixture wheat free purely by splitting the mixture and adding wheat free flour, I then made a crease in the greaseproof paper to separate the two mixtures)
4.Cook in the oven at 180c for about 10 minutes, until it is firm to the touch.
5.Turn the cake our onto a tea towel sprinkled with caster sugar. Place a piece of greaseproof paper on the cake and roll tightly like a swiss eoll. Leave to cool.
6. Spread with jam then place the ice cream cylinder near to the edge closest to you.
7.Roll the cake tightly around the ice cream.
You can serve this straight away, but I have wrapped mine tightly in foil and put it in the freezer to keep for the weekend