Photo of Arctic roll by WW

Arctic roll

6
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
10
Difficulty
Moderate
This British classic treat is well appreciated for morning tea, with the perfect combination of chocolate, ice-cream and cherries.

Ingredients

reduced fat vanilla ice cream

4 scoop(s)

WW Bar, Chocolate Caramel Biscuit

4 serve(s), 4 bars, finely chopped

cocoa powder

1½ tbs

egg(s)

3 medium, at room temperature

caster sugar

cup(s), (75g)

plain flour

½ cup(s), (75g)

Cherries, pitted, frozen

¾ cup(s), chopped

icing sugar

½ tsp

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.

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