A gluten-free raspberry ripple arctic roll decorated with fresh raspberries and mint leaves is resting on a pink chopping board. Two slices have been placed on brighly coloured plates to the side and back of the chopping board.
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This impressive gluten-free raspberry ripple arctic roll from UK blogger extraordinaire Becky Excell, is an impressive show-stopper for your next dinner party. The best part is that it is ridiculously easy to prepare.

Gluten-Free Raspberry Ripple Arctic Roll

Becky Excell
I think I’d sooner move to the Arctic before I found a gluten-free Arctic roll in the supermarket. Fortunately, I can easily make my own at home, so I won’t need to feng shui my igloo anytime soon. This is dangerously easy to make and so incredibly satisfying to eat, so I implore you to give it a go ASAP.
Course Baked Goods, Dessert
Servings 10


  • 100 g caster sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 100 g gluten-free self-raising flour
  • ¼ teaspoon xanthan gum
  • Handful of fresh raspberries to serve
  • A few fresh mint leaves to serve (optional)

For the filling

  • 500 g gluten-free raspberry ripple ice cream or any flavour you prefer!
  • Gluten-free icing sugar sifted, for dusting
  • 200 g raspberry jam


  • Preheat your oven to 200°C. Grease a 35 x 25cm Swiss roll tin and line it with non-stick baking paper, making sure the paper fits well as you’ll need the full shape of the tin.
  • Remove your ice cream from the freezer and, on a large sheet of plastic wrap, larger than your Swiss roll tin, form a long sausage shape that is roughly 3.5cm in diameter. Roll it up tightly in the cling film, then place in the freezer to firm up again.
  • In a large mixing bowl, whisk together your sugar and eggs until light and a little frothy. It should only take a few minutes (I prefer to use an electric hand whisk for this). Add the vanilla extract and briefly whisk in.
  • Sift in your flour and xanthan gum, then fold this into your mixture carefully using a silicone spatula until fully combined.
  • Pour the mixture into your tin and spread it right to the edges. Try your best to get it nice and level so it will bake more evenly in the oven. Bake for about 9 minutes; the sponge should have come away a little bit from the sides of the tin and be slightly risen.
  • Lightly dust another piece of baking paper with icing sugar. Remove the sponge from the oven and very carefully invert it onto the prepared baking paper.
  • Carefully peel off the paper that was lining the tin.
  • Now, while the sponge is still warm and with a long side closest to you, roll it up with the paper inside it as you roll. Leave to cool completely while rolled up. (I usually put something heavy against it to ensure it stays fairly tight and doesn’t unroll itself.)
  • Once completely cooled, carefully unroll your sponge and remove the paper.
  • Spread your jam all over the inside of the unrolled sponge, then remove your ice cream from the freezer. Remove the cling film and place the ice cream along the long side of your sponge, about 2cm in, and carefully roll the sponge up around the ice cream. Re-wrap in plastic wrap and place back in the freezer for a couple of hours to firm up.
  • To serve, remove from the freezer and allow to sit for about 5 minutes, then dust with icing sugar before slicing and serving with fresh raspberries and a few mint leaves, if you like.


Cover of cookbook How to Bake Anything Gluten-Free by UK blogger Becky Excell featuring assorted gluten-free baked goods on a light blue background.
This is an edited extract from How to Bake Anything Gluten Free by Becky Excell published by Quadrille Books.
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