Rhubarb Arctic Roll

Ingredients

for the rhubarb

• 400 grams rhubarb
• 100 grams caster sugar
• 50 grams crystallised ginger (optional)

for the Swiss roll sponge

• 4 eggs, room temperature
• 125 grams caster sugar
• 125 grams self-raising flour
• 50 grams unsalted butter – melted – if you want to make the Genoese sponge.

Method

1. Light the oven to 220°C and prepare a 33x23cm swiss roll tin – lining it with non-stick paper.
2. In a large bowl whisk the eggs and sugar until the mixture is pale, thick and ‘leaves trails’. If you are using a hand-held mixer – standing the bowl over a basin of hot water will make this easier as the heat will begin the cooking process of the eggs.
3. Using a metal spoon carefully fold in the flour in 3 stages taking care not to knock out the air you have whisked in. If you are making the Genoese the carefully add the melted butter at this stage too. This can be tricky.
4. I remember being publicly humiliated in my 4th year at the Edinburgh College of Domestic Science by our highly respected but terrifying tutor. My Genoese turned out badly – ‘Miss Young – that is only fit for the bin – please start again!’
5. Pour the mixture into the prepared tin and tilt gently to allow the mixture to find its own level. NO banging or tapping. Bake immediately on the top shelf for 10 – 12 minutes until risen and brown.
6. Have ready a sheet of greaseproof paper and sprinkle it with a tablespoon of caster sugar.
7. When done, turn out the sponge on to the sugared paper and carefully peel off the tin-lining paper.
8. Trim 1 cm from the side edges of the sponge, mark 1cm from the lower end and using a clean sheet of greaseproof on top roll up the sponge until you are ready to use it.
9. Unroll the sponge, spread over the cooled rhubarb, place the ice-cream roll across the lower end and roll up firmly. Cover in cling film and freeze. Serve cut into thick slices with more Rhubarb Compote.