How To – roll an arctic roll

hello I’m Georgie from Janie’s food team
and I’m going to show you how to
assemble arctic roll so to start I’ve
made my sponge got lovely marble
chocolate vanilla sponge here which is
the little bit warm what you need to do
is to put it to one side you need to
create a layer and which gonna roll up
so cut yourself a piece of grease Rufus
fair bit bigger than the roll itself and
lay it out flat pin something down at
each end whilst you work and we need to
do is grease it a little bit with some
butter and you want to get a sprinkling
of sugar just just gonna give it a
lovely little crust all over the sponge
don’t worry too much you have to be
perfect it’s just like that you can
hardly see it
but it’s there then all we want to do is
get some caster sugar and again not a
huge amount just get a spoonful but
golden caster sugar here and you just
want to sprinkle it all over the
greaseproof paper where the butter is in
almost like a Madeira cake that’s just
gonna have a lovely little cost over
your sponge then working quickly and
confidently you want to flip this onto
your grease grease proof paper so hold
in place of your fingers and just flip
it over
move your baking sheet leave out to one
side and peel back the grease food foot
and let’s you fake the sponge on
initially now we need to do now is roll
it was it still warm so you can rip off
cuts a little bit more paper off just to
make the easier food just start at one
end fold over and just roll it not too
tight just like that making sure that
there’s enough on each side later once
you filled up your Arctic roll you’re
going to twist the ends almost to seal
it in to make sure it’s lovely in the
middle and what you want to do now while
that’s still warm is just leave the
sponge about twenty minutes almost to
cool down in the greaseproof and that
will set the shape for which you’re
going to feel your optimal later I’ve
really got one here which has been
crawling just ever so slightly still
warm but it’s in three speed for 20
minutes I’m just going to unroll it like
that as you can see there’s there’s the
sugar underneath and that’s formed a
lovely almost like crust on the sponge
there so what you want to do now let’s
get some strawberry jam and just the
normal bread knife that’s fine don’t eat
shop Michael don’t pierce the sponge
just spoon onto your sponge let nice and
spread it over just for like a really
lovely thin layer of jam and white the
edges that’s great
I need about half a jar
excellent and then grab your icecream
we’ve got chocolate and vanilla and I
need to be out of the fridge so they’re
quite soft they’re too hard you’re going
to find this really difficult to do okay
a couple of spoons and again don’t be
too precise about this just almost
dollop the ice cream all over you want
to leave a slight edge either side it
doesn’t matter about five centimeters
and that’s going to be where your Arctic
bow will meet and join at the end so if
you put the item all the way to the end
that’s going to spill out so just leave
yourself a little gap a little bit of
leeway and then mix up have a little bit
just like your sponge use a bit of
chocolate bit of another fill in the
gaps
mm you can if you want to up the little
dollops of Jan over the top just so
you’ve got a little bit more strawberry
in there then I’ve got some crushed up
Maltesers hair but you can use a dyeing
bar crunchy bar anything that’s gonna
add a lovely a bit crunch honeycomb and
just going to reinforce that gorgeous
chocolate eNOS so don’t worry too much
about getting it all completely fine
it’s nice to have a mixture of textures
and less if you’ve got some larger bits
don’t worry about it just sprinkle it
all over brilliant
usually give my hands a little Vince
know what you want to do now using a
paper to guide you start at the top end
you want to finish where you’ve left the
gap just and don’t worry too much like a
nice clean that comes out you can clear
it afterwards you also get two eggs to
me and all the way round
lift up almost pushing them together see
them in all that ice cream has amazing
flavors rolling it over onto the sealed
edge so it’s completely concealed what
you can do then is get your ice cream
spoon and almost just smooth out the
edge marble it a bit and fill in any
gaps and then you could do the same
first side smooth that out just like
that
all you need to do now put the stuff in
the freezer put till Japan and Swiss the
ends just see you and like that and then
pop that back in your freezer for about
three hours just so it can reset the ice
cream comes they lovely and firm and
then just take it out ten minutes before
you want to serve it and slice it up and
that is how to assemble a fabulous
arctic roll