toodle.

Websites
Competitions Time Competitions Whale Directive Watch FlyPigeonFly Sheffield Gigs Strike Calendar Toodle

Other Projects
Amazingly Fresh Deals Recipe Search
Maps
Historic Pubs Places

Open Source Projects

Arctic Roll

A retro dessert featuring vanilla ice cream wrapped in a light sponge cake with homemade strawberry jam.

Baking Vegetarian Dessert Strawberry Retro

Estimated Nutrition

Calories

509.7

kcal / serving

3058 kcal total

Carbs

82.8g

per serving

496.8 g total

Fat

17.1g

per serving

102.5 g total

Protein

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Caster Sugar

plus extra to dust

110

Self-Raising Flour

150

Caster Sugar

for the jam

Dairy

750

Vanilla Ice Cream

good quality, softened

piece

Eggs

free-range

Fruits

0.5

piece

Lemon

zest and juice

350

Strawberries

quartered

Method

Spoon softened ice cream into a 5cm x 30cm pipe and freeze for 4 hours until solid.

Preheat the oven to 190°C and line a 23cm x 33cm Swiss roll tin with parchment.

Whisk eggs and sugar in a bowl until light and thickened.

Sift the flour over the egg mixture and carefully fold it in.

Pour the batter into the tin and smooth it out evenly with a spatula.

Bake the sponge for 10 to 12 minutes until firm to the touch.

Dust a second sheet of parchment paper with caster sugar.

Turn the sponge onto the sugared paper and peel off the backing parchment.

Cook sugar, lemon zest, and juice in a frying pan until thickened.

Pulse strawberries in a food processor until roughly chopped.

Simmer strawberries with the sugar mixture for 5 minutes until thick, then cool.

Spread cooled jam over the sponge leaving a 2cm border.

Remove the frozen ice cream cylinder from the pipe using heat or water.

Place the ice cream on the sponge and roll it up tightly using the parchment.

Slice the roll and serve immediately.

made with
a toodle. project