Arctic Rolls
These retro rolls are my new big thing. I wasn't around when they were first in vogue - but like all things of the 1950s, their time has come around again. I am not reinventing the arctic roll - just reminding you of its existence. Honestly, who could pass up a delicious, light sponge, slathered with homemade jam and filled with good creamy ice-cream? The trailblazers of taste can let their imagination run wild on the flavour front. The great thing about this classic is that it can be squirrelled away in the freezer to be produced with aplomb on the day of the big party and is such a crowd pleaser.
Sponge
Take the ice-cream out of the freezer and leave it to soften slightly. When it is completely cold, turn the sponge onto a sheet of kitchen foil. Generously spread the raspberry jam all over the sponge, then spoon the ice-cream in a thick row in the centre of the sponge, leaving a few centimetres at the edges free of ice-cream. Then, using the tinfoil, roll the sponge so that the long edges of the sponge meet, leaving the ice-cream in the middle. Seal the tinfoil tightly on top and at the ends, so you have a long, sausage-shaped roll. Return it to the freezer for a minimum of four hours before serving. This will keep in the freezer for a month or so.
When you want to serve it, take it out of the freezer five or 10 mins beforehand. Unwrap your arctic roll and slice it using a hot knife. Serve with chocolate sauce and raspberries.
Sponge
- 100g caster sugar
- 4eggs
- 30g cocoa powder
- 100g flour
- Filling
- 500ml tub of good raspberry ice-cream
- 3 generous tbsp of good quality raspberry jam
Take the ice-cream out of the freezer and leave it to soften slightly. When it is completely cold, turn the sponge onto a sheet of kitchen foil. Generously spread the raspberry jam all over the sponge, then spoon the ice-cream in a thick row in the centre of the sponge, leaving a few centimetres at the edges free of ice-cream. Then, using the tinfoil, roll the sponge so that the long edges of the sponge meet, leaving the ice-cream in the middle. Seal the tinfoil tightly on top and at the ends, so you have a long, sausage-shaped roll. Return it to the freezer for a minimum of four hours before serving. This will keep in the freezer for a month or so.
When you want to serve it, take it out of the freezer five or 10 mins beforehand. Unwrap your arctic roll and slice it using a hot knife. Serve with chocolate sauce and raspberries.
Labels: Dessert
