Name: Arctic Roll
Prep time: 15 min
Cook time: 10 min

Arctic roll

is a British dessert made of vanilla ice cream wrapped in a thin layer of sponge cake to form a roll, with a layer of raspberry jam between the sponge and the ice cream. This time, to give a different twist to the recipe, I have decorated the sponge cake with a very easy technique, using a

cake decorating mat

But you can decorate the cake roll without this mat, as well, just piping the decorations with a common piping bag. You can see an step by step guide in this post:

how to decorate a cake, step by step

Please feel free to send me a pic of the recipe, and your comments if you prepare it at home, or if you publish it in your blog, I will be glad to feature it here. You just have to fill

this form

Arctic Roll

Prep time: 15 min Cooking time: 10 min Total: 25 min plus freezing time Yield: 8 difficulty: suitable for all audiences (unless you are naturally blonde) Ingredients : For the filling: 1 lde vanilla icecream 2-4 tablespoons de strawberry or any other berry jam For decorating the roll: 1 egg white 20 g de cocoa powder 20 g flour 30 g sugar 30 g butter

You can substitute cocoa powder with flour and add a few drops of food colouring

For the swiss roll: 4 eggs 120 g flour 120 g sugar 1 pinch of salt Preparation: Soften ice cream slightly and place onto a sheet of baking parchment, then roll up, mould into a sausage and freeze until solid. Then start preparing the decorative mixture. Mix all ingredients together and pour over a decorative sheet like these ones, filling all the gaps, or alternatively use a piping bag to pipe your own design on a paper parchment. You can pipe flowers, hearts, geometrical designs… Take to the freezer for 15 minutes, whilst you go on preparing the swiss roll. You can see an example how I did this manually here Preheat the oven to 170 º C/375F . Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully. Take the decorated paste out of the freezer, line a Swiss roll tin with the decorated baking parchment. Pour mixture into the lined tin and smooth with a spatula until evenly spread out. Bake the sponge for 10 minutes. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Roll leaving the design outside, and set aside to cool slightly. Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge. Freeze for 24 hours. Roll the sponge off the parchment and cut into slices to serve Decorative paste recipe by Amuses Bouche