My very good friend Dean is wheat intolerant (he’s intolerant about many other things but that’s another story!) I recently asked him if there was anything he genuinely missed and hadn’t found a good gluten free version of. His response? Arctic Roll – that staple of 1970s and 80s dessert tables. I absolutely love Arctic Roll so wanted to put a recipe together that anyone would enjoy, whether they are wheat intolerant or not.
To serve 4, you will need:
- 120g golden caster sugar
- 130g gluten free plain flour
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 tablespoons strawberry jam
- 2 litre tub of ‘cheap’ vanilla ice cream
A day or so before making the sponge, take the tallest straight-sided coffee mug you have, preferably a thick-sided one. Pack clingfilm around the inside. Then spoon the ice cream inside, packing down with the back of the spoon (or your fingers!). Do this until either you run out of ice cream or the mug is full. Try and make the top as flat as possible. Place back in the freezer.
When ready to make the sponge, pre-heat the oven to 180 degrees. Line an oven tray (with sides) with margarine and then baking parchment. In an electric mixer, whisk the eggs, vanilla and sugar on a medium-high speed for a good 8-10 minutes until you have a thick foam. You can use a hand whisk for this but be prepared for hurty hands and arms!
Sift in the flour and baking powder, then gently fold in to the egg mixture with a wooden spoon. Once well combined, pour into the oven tray and even out as best as possible.
Bake for 12-14 minutes until golden and springy to the touch.
Remove from the oven a leave to cool in the tray on a wire rack for a few minutes, then press down either with a similar sized tray on top or your hands to flatted out some of the air. This will make it easier to roll without cracking.
Turn out of the tray onto a wooden board, upside down so the baking parchment is on top. Gently peel this off.
Take the ice cream mug out of the freezer. Cut a straight strip of sponge where the sponge width equals the height of the mug. Spoon the jam over the surface of the sponge strip.
Pour hot tap water down the sides of the mug to loosen the ice cream, then pull it out using the clingfilm. Place on the end of the length of sponge you have applied jam to. Then, pressing the icecream into the sponge, roll it very slowly trying to minimise cracking. Cut the end when they start to meet and hopefully you will be able to make the sponge ends join up. Squeeze it all again to make sure the sponge is well attached, then place on its end on a plate and return to the freezer.
Freeze for at least an hour before cutting and serving.