Gluten Free Arctic Roll

5 from 5 votes

Gluten Free Arctic Roll

A shout out to the 1970's and 1980's. Anyone born in these decades will have fond memories of the Arctic Roll by Birds Eye, and now you can enjoy it once again with this gluten free sponge and, if needed, a dairy free ice cream centre featuring a raspberry swirl.

Prep Time30

Cook Time15

Freeze4

Course: Dessert, Treat

Cuisine: Dairy Free

Keyword: Dairy Free, Dessert, Genoise, Gluten Free, Ice Cream, Raspberry

Servings:

Calories: 179kcal

Author: Glutarama

Equipment

Ingredients

For the sponge

30 g gluten free self raising flour
30 g gluten free plain flour
50 g caster sugar
2 egg(s) separated

For the ice cream swirl

400 g vanilla ice cream I used dairy free ice cream
2 tbsp raspberry jam raspberry jelly

Metric - US Customary

Instructions

To make the ice cream swirl

Weigh out the ice cream and place it on a baking tray covered with a sheet of cling film.
Placing a second sheet of clingfilm (plastic wrap) over the top of the ice cream.
Using the heel of your hand, spread the ice cream out into a rectangle shape. You can also use a rolling pin but with my hands I have more control over the shape.
This flattened ice cream sheet goes into the freezer until it's frozen solid.
Once frozen remove from the freezer, peel off the top layer of clingfilm and spread raspberry jam over the ice cream.
Next, using the underside sheet of clingfilm to help you, start to roll the ice cream like a swiss roll. You may get cracks, don't worry just keep rolling as gently as you can.
Finally, using the original sheet of cling film, wrap the ice cream roll up into a sausage shape, securing both ends of the clingfilm and return to the fridge to freeze solid again. This is your ice cream swirl ready for wrapping in sponge.

To make the sponge

Add the egg whites to a mixer/bowl and using the whisk attachment beat into firm peaks.
Add the caster sugar a table spoonful at a time and continue to beat until the whites become stiff and have a beautiful glossy sheen to them.
TOP TIP: You know it's ready if you take a pinch a bit and rub your fingers together, if you can feel the sugar grains between your fingers you need to continue beating.
Next add the egg yolks and whisk on slow, just enough to combine the two.
Fold in the sifted flours quickly with a silicone spatula. Make sure you do this gently to prevent knocking too much air out of the mixture.
Spoon onto a baking sheet covered with grease proof paper and tease into a rectangle shape approx. 20x25cm. Next, using a pastry brush and a small bowl of water, gently brush the mixture to level it out.
Bake on 180°C | 160°C fan | 350°F | Gas 4 for 15 minutes, a this is a thin genoise sponge, cooking times are reduced.
Remove from oven and cool for 5 mins.
Once 5 mins has passed cover with a tea towel to allow the sponge to cool completely.
TOP TIP: do not let the tea towel touch the sponge, I use two rolling pins either side to lift the tea towel up. The idea is to retain moisture but allow the sponge to cool so's not to melt the ice cream.

To make the Arctic Roll

Once the ice cream has frozen and the sponge has cooled you can take the ice cream sausage from the freezer, remove the clingfilm wrap and place at one end of the upturned genoise sponge. Gently roll the ice cream inside the sponge and place on a sheet of baking paper.
I dust with caster sugar at this stage and gently secure the two sides of the baking paper with a freezer/sandwich bag clip.
Return to the freezer for at least 1 hour, then your Arctic Roll is ready to serve. No need to defrost simple slice off portions as required.

Nutrition