First invented in Eastbourne, Sussex, in the 1950s, the Artic Roll has since become a popular sugary treat.
Made by Ernest Velden, the Artic roll classically combines vanilla ice cream, raspberry sauce and sponge cake.
In place of the raspberry sauce, James Martin makes his own strawberry jam for his Artic roll recipe (although buying a jar of jam is always an option).
Taking some time to prepare ahead and over two hours to prepare the ice cream, this dessert is best made when you have some time on your hands.
Here’s how to make James Martin’s version of Artic roll that only requires 5 ingredients if you buy the jam from the shop.
Artic roll
Ingredients:
For the sponge
- 750ml vanilla ice cream, softened
- Four eggs
- 110g caster sugar, plus extra to dust
- 110g self-raising flour
For the strawberry jam
- 150g caster sugar
- Half a lemon, zest and juice
- 350g strawberries, roughly chopped
- Method
Method: For the sponge
Beat the ice cream until softened then place onto a sheet of baking parchment, then roll up and mould into a sausage, 5x30cm long, and freeze until solid (three to four hours).
Preheat the oven to 190C (170C fan/gas five) and line a 23x33cm Swiss roll tin with baking parchment.
Place the eggs and sugar into a bowl and whisk until light, fluffy and thickened. Sift the flour over the mixture and fold it in, then pour into the lined tin and smooth over with a spatula until evenly spread out. Bake the sponge for 10 to 12 minutes, or until just firm to the touch.
Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.
Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
Method: For the strawberry jam (if making)
Heat a frying pan until hot, then add the sugar, lemon zest and juice and cook for three to four minutes until the sugar has dissolved and slightly thickened.
Add the strawberries to the pan, mix well and cook the jam for another three to five minutes until thick. Remove from the heat and set aside to cool.
To assemble the roll
Spread the strawberry jam over the cooled sponge, leaving a 2cm gap around the edge. 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.
Roll the sponge off the parchment and cut into slices to serve.
