Preparation: 30-40 minutes
Cooking: 15-16 minutes
Serves: 4
Strawberry Arctic Roll
Ingredients
- 4 Free Range Medium Eggs
- 120g Caster Sugar
- 100g Plain White Flour
- 3g Dr.Oetker Professional Gluten Free Baking Powder
- 130g Hartley's Strawberry Jam
- 600ml Yarde Farm Clotted Cream Vanilla Ice Cream
- 180g Caster Sugar
- 4 Limes
- 15g Basil
- 800g Strawberries
Method
Roll the ice-cream into a cylinder using cling film approximately 30cm in length. Place into the freezer until required.
Pre - heat oven to 180c and line a baking tray with buttered greaseproof paper - 22cm x 35cm (or Swiss roll tray).
In a mixing bowl add the eggs and sugar and whisk until doubled in size and is light and fluffy.
Mix the baking powder with the flour and gently fold through the egg and sugar mix.
Pour the batter mix into the tray and evenly spread.
Bake for 15-20 minutes until risen slightly and golden.
Once cooked allow to cool slightly then roll the sponge warm and leave to cool. Cover with a tea towel so the sponge stays moist.
Once completely cooled unroll and working quickly, spread the jam all over and then place the unwrapped ice-cream onto the sponge and roll up using the greaseproof paper to guide you.
Wrap in greaseproof paper and cling film and pop back in the freezer until required.
In a large pan add the sugar, juice and zest from the limes and bring to the boil - reduce to a syrup consistency.
Slice the strawberries and place into the cooled syrup along with the basil. - Set to one side to infuse.
Make a meringue mix, spread over a thin baking tray topped with flaked almonds and cook at 140c until set and crunchy.
Slice the arctic roll and serve with the marinated strawberries and shards of meringue. Finish with fresh basil sprigs.
