00:00:07and I’m going to show you how to
00:00:08assemble arctic roll so to start I’ve
00:00:11made my sponge got lovely marble
00:00:14chocolate vanilla sponge here which is
00:00:15the little bit warm what you need to do
00:00:19is to put it to one side you need to
00:00:23create a layer and which gonna roll up
00:00:25so cut yourself a piece of grease Rufus
00:00:28fair bit bigger than the roll itself and
00:00:33lay it out flat pin something down at
00:00:43each end whilst you work and we need to
00:00:48do is grease it a little bit with some
00:00:50butter and you want to get a sprinkling
00:00:53of sugar just just gonna give it a
00:00:56lovely little crust all over the sponge
00:01:00don’t worry too much you have to be
00:01:02perfect it’s just like that you can
00:01:06hardly see it
00:01:07but it’s there then all we want to do is
00:01:10get some caster sugar and again not a
00:01:13huge amount just get a spoonful but
00:01:16golden caster sugar here and you just
00:01:17want to sprinkle it all over the
00:01:21greaseproof paper where the butter is in
00:01:28almost like a Madeira cake that’s just
00:01:30gonna have a lovely little cost over
00:01:33your sponge then working quickly and
00:01:37confidently you want to flip this onto
00:01:41your grease grease proof paper so hold
00:01:46in place of your fingers and just flip
00:01:48it over
00:01:50move your baking sheet leave out to one
00:01:52side and peel back the grease food foot
00:01:57and let’s you fake the sponge on
00:01:59initially now we need to do now is roll
00:02:05it was it still warm so you can rip off
00:02:08cuts a little bit more paper off just to
00:02:12make the easier food just start at one
00:02:19end fold over and just roll it not too
00:02:25tight just like that making sure that
00:02:30there’s enough on each side later once
00:02:33you filled up your Arctic roll you’re
00:02:36going to twist the ends almost to seal
00:02:38it in to make sure it’s lovely in the
00:02:40middle and what you want to do now while
00:02:42that’s still warm is just leave the
00:02:44sponge about twenty minutes almost to
00:02:46cool down in the greaseproof and that
00:02:49will set the shape for which you’re
00:02:50going to feel your optimal later I’ve
00:02:53really got one here which has been
00:02:54crawling just ever so slightly still
00:02:58warm but it’s in three speed for 20
00:03:00minutes I’m just going to unroll it like
00:03:05that as you can see there’s there’s the
00:03:06sugar underneath and that’s formed a
00:03:08lovely almost like crust on the sponge
00:03:12there so what you want to do now let’s
00:03:15get some strawberry jam and just the
00:03:19normal bread knife that’s fine don’t eat
00:03:20shop Michael don’t pierce the sponge
00:03:22just spoon onto your sponge let nice and
00:03:33spread it over just for like a really
00:03:35lovely thin layer of jam and white the
00:03:39edges that’s great
00:03:41I need about half a jar
00:03:50excellent and then grab your icecream
00:03:56we’ve got chocolate and vanilla and I
00:03:59need to be out of the fridge so they’re
00:04:00quite soft they’re too hard you’re going
00:04:03to find this really difficult to do okay
00:04:08a couple of spoons and again don’t be
00:04:11too precise about this just almost
00:04:15dollop the ice cream all over you want
00:04:21to leave a slight edge either side it
00:04:24doesn’t matter about five centimeters
00:04:28and that’s going to be where your Arctic
00:04:30bow will meet and join at the end so if
00:04:34you put the item all the way to the end
00:04:35that’s going to spill out so just leave
00:04:37yourself a little gap a little bit of
00:04:38leeway and then mix up have a little bit
00:04:45just like your sponge use a bit of
00:04:47chocolate bit of another fill in the
00:04:52gaps
00:05:02mm you can if you want to up the little
00:05:07dollops of Jan over the top just so
00:05:12you’ve got a little bit more strawberry
00:05:13in there then I’ve got some crushed up
00:05:18Maltesers hair but you can use a dyeing
00:05:19bar crunchy bar anything that’s gonna
00:05:23add a lovely a bit crunch honeycomb and
00:05:25just going to reinforce that gorgeous
00:05:28chocolate eNOS so don’t worry too much
00:05:32about getting it all completely fine
00:05:33it’s nice to have a mixture of textures
00:05:36and less if you’ve got some larger bits
00:05:37don’t worry about it just sprinkle it
00:05:40all over brilliant
00:05:43usually give my hands a little Vince
00:05:45know what you want to do now using a
00:05:48paper to guide you start at the top end
00:05:52you want to finish where you’ve left the
00:05:54gap just and don’t worry too much like a
00:05:57nice clean that comes out you can clear
00:05:59it afterwards you also get two eggs to
00:06:02me and all the way round
00:06:05lift up almost pushing them together see
00:06:10them in all that ice cream has amazing
00:06:12flavors rolling it over onto the sealed
00:06:17edge so it’s completely concealed what
00:06:20you can do then is get your ice cream
00:06:22spoon and almost just smooth out the
00:06:27edge marble it a bit and fill in any
00:06:31gaps and then you could do the same
00:06:33first side smooth that out just like
00:06:40that
00:06:41all you need to do now put the stuff in
00:06:46the freezer put till Japan and Swiss the
00:06:52ends just see you and like that and then
00:06:58pop that back in your freezer for about
00:07:00three hours just so it can reset the ice
00:07:04cream comes they lovely and firm and
00:07:06then just take it out ten minutes before
00:07:08you want to serve it and slice it up and
00:07:11that is how to assemble a fabulous
00:07:13arctic roll
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