Good taste
STRAWBERRY ARTIC ROLL
serves 12
FOR THE ICE CREAM:
● 397g can condensed milk
● 550ml double cream
● 1 tsp vanilla extract
● 150g strawberries, puréed, plus extra to decorate
FOR THE SPONGE:
● 4 large eggs
● 120g caster sugar
● 120g self-raising flour
● Icing sugar and 100g strawberry jam, to decorate
STEP 1 Make the ice cream by whisking the condensed milk, cream and vanilla until soft peaks form. Fold in the puréed strawberries. Put a double layer of cling film on the worktop, place on the ice cream in a line around 25cm long, wrap the cling film around the ice cream and wind the ends so it looks like a Christmas cracker. Roll on the worktop to tighten. Freeze overnight.
STEP 2 Preheat the oven to 200°C/fan 180°C/gas mark 6. Grease and line a 22 x 33cm tin.
STEP 3 Make the sponge by whisking the eggs and sugar until thick and light. Sift over the flour and gently fold in. Pour the mixture into the prepared tin and level, making sure the mixture reaches the corners. Bake for 10-15 mins.
STEP 4 Remove the sponge from the oven, cool, then turn out onto a large piece of greaseproof paper. Remove the lining paper. Take the ice cream out of the freezer, unwrap it, and place it on the shortest end of the sponge. Use the paper to tease the sponge around the ice cream.
STEP 5 With the seam downwards, wrap in the paper and then cling film. Freeze for 2 hours. STEP 6 When ready to serve, unwrap and place the arctic roll on a board. Sift over icing sugar. Heat the jam to loosen it, then drizzle over the sponge. Add the strawberries, slice and serve.
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