Arctic roll

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 24cm x 30cm Swiss roll tin with oil. Line tin with baking paper, allowing it to hang over the 2 long sides.
2. Using electric beaters, beat eggs and sugar for 5 minutes or until mixture is pale and creamy and doubled in size. Sift combined flour and cocoa over egg mixture and pour 1 tablespoon boiling water down the inside of the bowl. Use a balloon whisk to gently fold until just combined (be careful not to over-stir).
3. Pour mixture into prepared tin and carefully smooth the surface with the back of a spoon. Bake for 10–12 minutes or until cake springs back when touched lightly in the centre.
4. Meanwhile, place a tea towel on a flat surface and top with a piece of baking paper slightly larger than the tin. Turn cooked sponge immediately onto paper and peel away lining paper. Starting from 1 short side, roll up sponge (with paper) while still warm. Set aside to cool.
5. Place a piece of foil cut slightly larger than the sponge tin on work bench. Cut a piece of baking paper the same size as foil. Place paper on top of foil. Carefully unroll sponge roll and place on top of paper.
6. Place ice-cream in a cold metal bowl. Gently fold in biscuit bars and cherries. Working quickly, spoon ice-cream mixture over sponge roll and spread to the edges. Using the paper and foil as a guide, roll up sponge to enclose filling.
7. Place roll in freezer for 6 hours or until firm. Dust with icing sugar and cut into 10 slices to serve.