Chocolate, black cherry and vanilla arctic roll
- December 2013
- Serves 8-10
- Takes 30 min to make, 15 min to cook, plus cooling and freezing
This arctic roll recipe is a great retro pudding that is quick and easy to make – and you can make it up to two weeks in advance. It uses cherry jam, so you don’t need to worry about cherries being in season either.
- 20.3g (11.1g saturated)
- 48.2g (42.2g sugars)
Based on 10 servings
- 1 litre good quality vanilla ice cream (see tip)
- 4 large free-range eggs
- 100g caster sugar, plus extra to dust
- 75g plain flour
- 30g good quality cocoa powder
- 1 tsp baking powder
- 200g cherry jam
- 50g dark chocolate, melted in a microwave, for drizzling
- Remove the ice cream from the freezer and leave to soften for 10 minutes until spoonable but still quite firm. Spoon it out in a line on a sheet of baking paper then, using the paper to help you, shape it into a sausage shape about 32cm long. Roll it tightly in the baking paper and return to the freezer.
- Preheat the oven to 180°C/fan160°C/gas 4. Line a 22cm x 33cm swiss roll tin with baking paper, cutting slits at the corners so the edges overlap neatly (this will give the finished roll sharp edges).
- Put the eggs and sugar in a bowl and whisk with an electric hand mixer for 4-5 minutes until thick and light. Sift in the flour, cocoa and baking powder with a pinch of salt, then fold, using a metal spoon, until incorporated. Spoon the batter into the tin, smoothing the top, then bake for 10-15 minutes in the top third of the oven until risen and springy to the touch. Leave to cool in the tin for 5 minutes, then turn out onto a sheet of baking paper lightly dusted with caster sugar. Carefully remove the lining paper, then leave to cool.
- When cooled, spread the cherry jam all over the sponge, then unwrap the refrozen ice cream cylinder and place along the long side of the sponge, about 2cm from the edge. Using the sugared baking paper to help you, roll the sponge around the ice cream to enclose it completely. Position the roll on its seam, keeping it wrapped in the baking paper, then return it to the freezer. Freeze for 2 hours, or wrap in cling film and store in the freezer (see tip).
- Remove from the freezer 10-15 minutes before you want to serve, unwrap the baking paper, then drizzle the melted chocolate over. Transfer to a serving plate, then slice into rounds and serve.
Go for a good quality ice cream here, such as Green & Black’s or Häagen-Dazs. Cheaper ones are a false economy. They’re often whisked up with lots of air and will deflate when defrosted.
This arctic roll will keep in the freezer, well wrapped, for at least 2 weeks, so it’s the ideal dessert to have on stand-by for unexpected guests.
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