It's adapted from a recipe in RachelAllen'sCake. As the theme for this month's Alphabakes Challenge is 'R', I'm sending this over to Ros at the More Than Occasional Baker and Caroline at Caroline Makes
When the cake is cool, spread it sparingly with raspberry jam, followed by the whipped cream. Turn the Swiss roll tin onto the sugared greaseproof paper, then carefully remove the tin and greaseproof paper from the bottom of the cake
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
