Raspberry Ripple Arctic Roll

Cut a sheet of non-stick baking paper and a sheet of cling film from the roll, each approximately 50cm in length. Lay each sheet out separately on the work surface.

Place the raspberries and 2 tbsp of jam in a food processor, or use a stick blender to blitz into a smooth puree. Push the puree through a nylon sieve into a small bowl to remove the pips. Discard the pips.

Place the ice cream in a large bowl and break up a little with a wooden spoon. Leave to soften slightly for 5 minutes, taking care not to let it melt too much; it should be just softened enough to be able to stir in the raspberry puree. Add the raspberry puree and stir through the slightly softened ice cream with a large spoon, to create a rippled effect. Take care not to overmix otherwise the vanilla ice cream will become completely pink.

Working as quickly as possible, spoon the rippled ice cream lengthways down the centre of the non-stick baking paper sheet. Use two dessert spoons to roughly shape the ice cream into a 32cm long, 4cm diameter cylinder shape. Roll the ice cream cylinder up tightly in the non-stick baking paper sheet, and twist the ends to seal tightly. Place the wrapped roll lengthways down the centre of the cling film sheet and roll up tightly, twisting the ends to seal. Immediately place in the freezer and freeze for 1½-2 hours until completely solid.

Meanwhile, make the sponge cake. Preheat the oven to 160°C. Grease a 32.5cm x 22.5cm Swiss roll tin with low-calorie cooking spray and line the base and sides with a sheet of non-stick baking paper.

Place the eggs, granulated sweetener, caster sugar and vanilla extract in a large bowl. Use an electric whisk to whisk on high speed for 10 minutes until very thick, pale and creamy. The mixture should hold a 'ribbon' trail when the whisk is lifted out.

Sift the flour into the mixture a little at a time and use a large spoon to gently fold in until just combined. Take care not to overmix, otherwise you will knock out the air you have incorporated.

Scrape into the prepared tin and gently spread out evenly. Place in the preheated oven for 10-15 minutes until golden. Gently press the centre of the sponge, it should spring back when it's ready and leave no indent.

While the sponge is baking, cut another sheet of non-stick baking paper and a sheet of cling film from the roll, each approximately 50cm in length. Lay each sheet out separately on the work surface. Turn the cooked sponge out of the tin onto the sheet of non-stick baking paper, sponge side down. Carefully peel off the lining paper and discard.

While the sponge is still warm, roll it up to form a Swiss roll, starting with the long side nearest to you and using the non-stick baking paper to help you. Place seam side down and leave to cool completely on the paper sheet.

While the sponge is cooling, place 4 tbsp jam in a small bowl and stir to slacken so that it will spread easily. Gently unroll the cooled sponge out on the paper sheet and spread the jam evenly over the surface.

Remove the solid ice cream roll from the freezer and, working as quickly as you can, unwrap, discarding the paper and cling film. Place the solid ice cream roll lengthways down the centre of the sponge, on top of the jam. Quickly roll and ease the sponge around the ice cream roll; the edges of the sponge should just meet underneath. Place the Arctic Roll lengthways down the centre of the fresh non-stick baking paper sheet, seam side down.

Quickly roll the Arctic Roll up tightly in the paper sheet, twisting the ends to seal. Place the wrapped roll lengthways down the centre of the fresh cling film sheet and wrap tightly, twisting the ends to seal. Quickly give it a little roll to help make a good cylinder shape and immediately place in the freezer. Freeze for 1½-2 hours until solid throughout.

When ready to serve, unwrap and use a large, serrated knife to cut into 12 even slices. Serve at once.