Lisa Marley's Retro Artic Roll

Recipe: Retro Arctic Roll

5TH JULY 2017

We all love a chilly pudding in the warm summer months - try Lisa Marley's arctic roll! 


Ice cream

Eggs, separated                                             2

Icing sugar                                                     50g

Vanilla paste                                                  2Tspn

Double cream                                                150ml

Jam, seedless                                                150g


For the sponge:

Egg                                                                3 large

Caster Sugar                                                 100g

Plain flour                                                      100g

Baking powder                                              ½Tspn


Ice cream

To make the ice cream, whisk the egg whites in a bowl with an electric whisk until stiff.

In another bowl, whisk the yolks, icing sugar and vanilla paste until very pale

In a third bowl, whip the double cream until holding its shape.

Fold the yolk mixture into the cream,

fold in the egg whites.

Pour into a 900g loaf tin lined with a sheet of baking parchment bigger than you’ll need

Freeze for 2 hrs.

Remove the ice cream from the freezer and tin when it feels set but soft.

Use a spatula to shape the mixture into a rough sausage shape, then use the parchment to roll the mixture tightly together into a cylinder about 35cm in length.

Twist the ends of the baking parchment like a cracker and return to the freezer for another 1hr.



Heat oven to 200C/180C fan/gas 6.

Line a 24 x 32cm Swiss roll tin with baking parchment (with plenty of excess) and grease well.

Whisk the eggs and sugar together with an electric hand whisk for 2-3 minutes or until thickened and pale.

Fold the flour, baking powder and vanilla extract into the egg mixture with a large metal spoon until there are no pockets of flour visible.

Gently tip the mixture into your prepared Swiss roll tin and bake in the oven for 15 minutes or until lightly golden and springy to the touch.

Remove from the oven, allow to cool for 1-2 minutes or until cool enough to handle, then carefully roll up the sponge while it’s still warm (keeping the baking parchment attached).

Leave to cool completely in its rolled-up shape.

Uncurl the sponge and spread the jam on the inside. Working swiftly, unwrap the ice cream and put it on top of the jam.

Roll the cake up around it.

Wrap the Arctic roll in a new sheet of baking parchment and a layer of foil too. Return to the freezer for a further 20-30mins, then unwrap and serve immediately.