Go retro with Rachel Allen’s classic dinner party dessert of ice-cream and raspberry jam wrapped in freshly baked sponge cake.
Remove the ice cream from the freezer and allow to soften for 10 minutes until mouldable but not melting. If your kitchen is very warm, put the ice cream in the fridge and leave for about half an hour instead.
Scoop the ice cream out in blobs to form a line on a large sheet of baking parchment and use the paper to roll it into a sausage 23cm long and 5cm in diameter.
Roll up the ice cream in the paper, twist the ends of the baking parchment to close and quickly return to the freezer, leaving it there to freeze until solid, for 30 minutes at least.
Meanwhile, preheat the oven to 180C/160C fan/gas 4, then butter the sides of a 23 x 30cm Swiss roll tin and line the base with baking parchment.
Place the sugar and eggs in a large bowl or an electric food mixer and whisk together for several minutes until light, thickened and tripled in size. Sift the flour and baking powder over the mixture, then fold in just until combined.
Tip into the prepared tin and smooth the top using a spatula or palette knife, then bake for 10-14 minutes or until it is just springy to the touch in the centre. Remove from the oven and leave the tin to cool down on a wire rack for 5 minutes.
Dust the sponge with caster sugar, then place a sheet of baking parchment slightly larger than the tin on top of the sponge. Quickly but carefully, flip the sponge over onto the paper, remove the tin and baking parchment from the base of the sponge and place on the wire rack to finish cooling.
To assemble the Arctic roll, lift the cooled sponge together with the baking parchment on to your work surface and spread the raspberry jam all over the sponge.
Take the ice-cream cylinder from the freezer and unwrap the paper from around it, then place on the sponge, aligning with the short edge 2cm from the end.
Carefully roll up the ice cream in the sponge. Dust with more caster sugar and cut into slices to serve.