Recipe Image

Arctic Roll

  • Expert
  • 8-10 slices
  • 35 min
Baking Success Or Baking Mess


3 eggs, separated
½ teaspoon lemon juice (or white vinegar)
3 tablespoons sugar
¾ cup all-purpose flour
½ cup sugar
1-1/2 teaspoons Fleischmann's® Baking Powder
½ teaspoon salt
1/3 cup water
1/4 cup Mazola® Canola Oil
1- ½ teaspoons vanilla extract
Icing sugar for dusting
½ cup strawberry jam (or jam of your choice)
2 cups of softened vanilla ice cream (or ice cream of your choice)
Electric mixer with whisk attachment
Jelly roll pan
Off-set spatula


Have your ingredients ready at room

temperature (except ice cream). Preheat

oven to 350°F. Line a jelly roll pan or 10

x 15” baking sheet with parchment paper.

Lightly spray the pan and the paper with No-Stick Cooking Spray.

Using a clean, grease-free metal bowl and

beater, whisk the egg whites until soft peaks form, add in the lemon juice and

gradually add in the sugar, one tablespoon at a time. Set aside.

In another bowl sift together the flour,

sugar, baking powder and salt. Add in

the egg yolks, water, canola oil and vanilla, beat on medium speed until


Gently fold in ½ of the egg white mixture

into the egg yolk batter, then fold in the remaining egg whites. Pour mixture into prepared pan using an

offset spatula. Ensure the batter is

evenly spread right to the corners. Bake

for 10-12 minutes, or until cake bounces back when touched and toothpick in

center comes out clean.

Remove cake from oven, allow to cool only a

couple minutes before inverting onto a sheet of parchment paper dusted with

icing sugar. Remove base piece of

parchment paper. Carefully roll the warm

cake up from the short end, using the paper underneath, roll it into the cake

and allow to cool completely in this rolled state.

Once the cake has cooled, remove ice cream

from freezer, using small scoops, place in a bowl and allow to soften by gently

stirring to loosen it up. Gently unroll

the cake and spread with the jam.

Working quickly, scoop the ice cream onto the jam layer, using a spatula

spread out the ice cream to within ½” from the edges. Re-roll the cake up, place seam side down and

wrap tightly in plastic wrap, place in freezer for at least 2 hours or longer

until solid. Serve dusted with icing

sugar and your favourite fruit.

Can be stored longer in freezer, best to use

an airtight freezer bag or container for storage.

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