Strawberry and lemon curd arctic roll

Strawberry and lemon curd arctic roll
  • Serves icon Serves 8
  • Time icon Hands-on time 45 min, plus freezing

Arctic roll is a perfect dessert recipe for a summer’s day – and for showing off the best of the season’s strawberries.

Nutrition: per serving

Calories
339kcals
Fat
17.8g (8.5g saturated)
Protein
8.2g
Carbohydrates
37.7g (26.2g sugars)
Fibre
0.9g
Salt
0.3g
Calories
339kcals
Fat
17.8g (8.5g saturated)
Protein
8.2g
Carbohydrates
37.7g (26.2g sugars)
Fibre
0.9g
Salt
0.3g

Ingredients

  • 4 large free-range eggs
  • 100g caster sugar
  • 100g self-raising flour
  • 100g lemon curd

For the ice cream

  • 150ml double cream
  • 100ml full-fat milk
  • 225g strawberries, hulled and quartered, plus extra to serve
  • 50g caster sugar
  • 3 medium free-range egg yolks

Method

  1. For the ice cream, put the cream, milk and strawberries into a pan, bring to the boil, then set aside. Whisk the 50g sugar and egg yolks in a bowl with an electric hand mixer (or in a stand mixer) until it leaves a trail on its surface when you lift out the beaters. Stir the hot cream mixture into the egg mixture.
  2. Return to a clean pan and heat over a low-medium heat, stirring, until it’s thick enough to coat the back of a spoon. Pass through a sieve, pushing the strawberries through with the back of a spoon. Leave to cool, then churn in an ice cream maker, following the manufacturer’s instructions, until just frozen. (If you don’t have an ice cream maker, freeze in a plastic box for 1-2 hours, then whisk and refreeze, repeating 2-3 times until smooth.) Spoon onto a large sheet of baking paper and form into a 32cm sausage shape, rolling to make an even cylinder. Wrap in cling film and freeze until solid.
  3. Meanwhile, heat the oven to 180°C/fan160°C/gas 4. Line a 22cm x 33cm swiss roll tin with baking paper. Whisk the eggs and sugar in a bowl with an electric hand mixer for 4-5 minutes until thick and light. Sift in the flour, then very carefully fold in with a metal spoon.
  4. Pour the batter into the tin, tilting it to spread evenly (see tips), then bake for 10-15 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then turn out, leaving on the lining paper, onto a sheet of baking paper dusted with caster sugar (see tips). Cover with a damp tea towel and leave to cool.
  5. Once cool, peel away the baking paper, then spread the sponge with the lemon curd. Unwrap the ice cream and place it along the long edge of the sponge. Use the paper to help you roll the sponge around the ice cream until the long edges meet. Sit the arctic roll on its seam, wrap in the sugared paper and cling film, then freeze for at least 2 hours.
  6. Take out of the freezer 10 minutes before serving, slice into rounds and serve with extra strawberries.

delicious. tips

  1. Be gentle when spreading the sponge mixture in the tin or you could knock out the air: tilting the tin from side to side should help to spread it evenly.

    Make sure your ice cream is almost solid before you roll it inside the sponge, otherwise you will end up with a sticky, melted mess.

    It’s important to use good quality non-stick baking paper or wax paper, really well dusted with caster sugar, before you freeze the arctic roll in step 5, otherwise the lovely golden crust of the sponge will stick to the paper and leave your roulade looking unevenly finished and naked.

  2. Make the arctic roll up to 3 months in advance. Wrap in sugar-dusted baking paper as in step 5, then wrap in cling film and freeze. Serve from the freezer.

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