Test your bake-off skills with this unique arctic roll recipe.
Michelle Evans-Fecci's Strawberry arctic roll
Preparation time: 15 minutes
Cooking time: 30 minutes plus freezing
Serves: 10
Ingredients
Sponge
4 large eggs
120g caster sugar
120g self raising flour.
Ice cream
397g tin of condensed milk
550g double cream
1tsp vanilla
150g strawberries.
To decorate
100g strawberry jam
Extra strawberries to decorate
Little icing sugar.
How to make Michelle Evans-Fecci's Strawberry arctic roll
Ice cream
Whisk condensed milk, cream and vanilla to soft peaks.
Whizz strawberries in a food processor and fold into ice cream mixture.
Roll out two pieces of cling film onto worktop then dollop ice cream mixture in a line little longer than the width of the tin.
Fold cling film around icecream, and wind the ends to look like a Christmas cracker. Roll back and forth on the worktop for the wrap to tighten.
Place in freezer overnight to set.
Sponge
Grease and line a 22x33cm tin. Remove ice cream from freezer and place to one side.
Preheat oven to 180°C fan.
Whisk eggs and sugar until thick and light. Sift flour into mixture and gently fold to keep the air in.
Pour mixture gently into tin and level by tilting tin from side to side making sure it reaches into the corners. Bake for 10-15 minutes.
Leave to cool slightly, then turn out onto a large piece of greaseproof paper. Unwrap ice cream from cling film and place on the shortest end of sponge. Use the paper to help tease the sponge around the ice cream.
With the seam facing downwards, wrap in the paper and then some cling film and pop in the freezer for a couple of hours to harden.
When ready to serve, place arctic roll on a serving board. Sift a little icing sugar all over.
Heat the jam a little to loosen then add to top of sponge encouraging it to drip in places.