Friday 25 March 2016

Friday 25 March 2016

Arctic Rolls for the Celebratory Easter Banquet!!

With Easter just around the corner –we would like to bring you this fantastic dessert recipe!

The Arctic Roll is just the perfect way to end your Easter Banquet! I am using a  Jamie Oliver recipe I saw  on telly a few months back and made a mental note of giving it a go! These rolls are quite similar to ‘Swiss Rolls’ (aka Jam Rolls) and I used to hate it whilst growing up and over the years just grew to love these rolls like crazy!

The Recipe is hassle free and with easily available ingredients and very little prep time –It might be one of my favorite dessert recipes till date!

3 Large eggs
100gms Golden Caster Sugar
75gm Plain Flour
1 table spoon of cocoa
Butter to grease
1 tub of Vanilla Ice cream
1 tub of Chocolate Ice cream


Pre Heat the oven at 180 degrees and Ready Steady Lets get into action!!

Move the Ice cream tubs from freezer to fridge, so that they soften by the time you use it.

Sieve the flour and set aside. For the sponge, break the eggs into a bowl and whisk away, Blend in the sugar. Once the eggs are nice and frothy blend in the flour, by adding little amounts at a time.

We will need a flat baking tray for this dish. Grease the tray with some butter and line it with some grease-proof paper. Make sure there isn’t any crease and apply another layer of butter on top.

Now carefully ladle half the batter into the tray, to the other half blend in the cocoa and mix up.
Add the cocoa batter to the tray and you can create a marble affect by making swirls with the end of a spoon.

Common sense eluded me when I first tried this recipe (lol) But please Make sure to tap the tray so that the batter is nice and uniformly spread and you have a sponge with even thickness when it comes out of the oven.

Place the tray into the oven and its going to take approximately 15 mins to bake. You can test by placing a fork into the cake and if it comes out all clean –we are good!

Whilst the sponge is in the oven, Set aside another piece greasing paper and lie with butter, make sure to leave some extra length on either side of the paper so that you can roll the sponge easily. Add a few spoons of caster sugar across the paper. The sugar will form a nice layer outside the sponge.

Once the cake is done baking, you need to flip the cake onto the buttered greaseproof paper that was set side. This has to be done nice and fast –so that we do not tear the sponge. Once flipped on to the Paper-Carefully peel away the grease paper from the top of the sponge( the one that was used to line the baking tin).

Now roll the sponge allowing the paper to guide you and leave it to cool for a good 20 mins.

Once its cooled, Get the ice cream tubs ready.  Slowly open up the sponge roll and spoon out vanilla and chocolate ice cream onto the center of the cake. We need to leave some room on either sides of the cake as we will be bringing in the ends together to join up the roll , rather that rolling up the cake-ice cream mix. 

I would recommend moving a bit fast at this stage, as you are working with ice cream that is going to melt away quick.

Once the cake is rolled up, leave it in the freezer for a good 3 hours to freeze. And when it’s serving time, cut away the ends of the roll and it can be discarded. The arctic roll slices can be served with some freshly chopped fruits, I have used strawberries-but raspberries can also go beautifully well!

We would love to hear about your Easter family traditions! 

Do you have a go to dessert recipe!

We wish you a happy Easter and a good long weekend with loads of rest!

Until Next time
Take care!

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