Artic roll
This is an instant crowd pleaser that can be served for a special occasion or for dessert at a family meal
Credited to: Coeliac UK
Kcal: 349.0
Difficulty: Pretty easy
Serves 10
20 mins prep
20 mins cooking time
Ingredients
- 3 medium eggs
- 100g caster sugar, plus extra for dusting
- 100g gluten free self-raising flour*
- 1 tbsp warm water
- 200g raspberry or strawberry jam
- 1 litre of vanilla (or flavoured) ice cream*
Notes: *Please check our Food and Drink Information for suitable products.
Method
1. Preheat the over to 200 oC/400 oF/Gas Mark 6
2. Line a Swiss roll tin, 22cmx32cm/ 8 1/2"x 13" or similar with baking parchment
3. To make the Swiss roll, using a mixer with a whisk attachment, whisk the eggs and the sugar together for several minutes to get a thick foam consistency.
4. Gently fold in the gluten free flour, add one tablespoon of warm water and again gently fold in
5. Pour the mixture into the prepared tin and smooth it out
6. Bake for 10-12 minutes or until golden brown and just firm to the touch
7. Cut a sheet of baking parchment slightly larger that the Swiss roll tin and lay it on your work surface. Sprinkle the parchment with sugar.
8. Tip the cooked sponge onto the parchment, base upwards, and carefully peel the parchment off the based of the sponge, leaving the sponge to cool completely
9. To assemble, trim the edges of the sponge so they are straight and spread the jam over the base, leaving a 2cm gap at each side and 4cm gap along one of the long edges
10. Shape the ice cream into a log the length of the sponge and place it on the sponge close to the jammed edge
11. Use the parchment to help you roll the sponge around the ice cream. Neatly trim each edge of the roll and serve.
Nutritional information per serving
Kcal
349
Fat
13g
Carbs
54g
Protein
6g
Fibre
1g
Hints and tips:
You can wrap the whole roll (or part of the roll) and return it to the freezer for later use.
Before slicing and serving, take it out and let it stand for a few mintues so the sponge can soften slightly.
