Raspberry Ripple Arctic Roll This gluten-free recipe

Sponge

Caster sugar: 100g (31/2oz) Eggs: 4 large Vanilla extract: 1tsp Gluten-free self-raising fl our: 100g (31/2oz) Xanthan gum: 1/4tsp Handful of fresh raspberries A few fresh mint leaves (optional)

Filling

Raspberry ripple ice cream: 500g (1lb 13/4oz) Icing sugar, for dusting Raspberry jam: 200g (7oz)

EQUIPMENT GlutenFREE!

This gluten-free Arctic roll is dangerously easy to make at home and so incredibly satisfying to eat.

Swiss roll tin: 35cm x 25cm (133/4" x 10") Baking parchment Cling fi lm Mixing bowl Electric hand whisk Silicone spatula

Vegetarian: to make dairy-free, simply use dairy-free ice cream Serves 10

Raspb erry Ripple Arctic Ro ll

1Preheat your oven to 200˚C (400˚F/ Gas Mark 6). Grease a Swiss roll tin and line it with non-stick baking parchment, making sure the parchment fi ts well as you’ll need the full shape of the tin.

2Remove your ice cream from the freezer and, on a large sheet of cling fi lm that’s larger than your Swiss roll tin, form a long sausage shape that is roughly 3.5cm (13/8") in diameter. Roll it up tightly in the cling fi lm and then place it in the freezer to fi rm up again.

3In a large mixing bowl, whisk together your sugar and eggs until light and a little frothy. It should only take a few minutes – an electric hand whisk works well for this. Add the vanilla extract and briefl y whisk in.

4Sift in your fl our and xanthan gum, then carefully fold this into your mixture using a silicone spatula until fully combined. 5 Pour the mixture into your tin and spread it right to the edges. Try your best to get it nice and level so it will bake more evenly in the oven. Bake for about nine minutes; the sponge should have come away a little bit from the sides of the tin and be slightly risen.

6Lightly dust another piece of baking parchment with icing sugar. Remove the sponge from the oven and very carefully invert it onto the prepared baking parchment. Carefully peel off the parchment that was lining the tin.

7While the sponge is still warm and with a long side closest to you, roll it up with the parchment inside it as you roll. Leave to cool completely while rolled up. You can put something heavy against it to ensure it stays fairly tight and doesn’t unroll itself. the parchment. Spread your jam all over the inside of the unrolled sponge, then remove your ice cream from the freezer. Remove the cling fi lm and place the ice cream along the long side of your sponge, about 2cm (3/4") in, and carefully roll the sponge up around the ice cream. Re-wrap in cling fi lm and place back in the freezer for a couple of hours to fi rm up.

9To serve, remove from the freezer and allow to sit for about fi ve minutes, then dust with sifted icing sugar before slicing and serving with fresh raspberries and a few mint leaves, if you like.

How to Bake Anything GlutenFree by Becky Excell, Quadrille. Photo credit: Hannah Rose Hughes