Delicious British dessert - Arctic roll
An Arctic roll is a delicious British dessert made of vanilla ice cream wrapped in a thin layer of sponge cake (a cake based on flour, sugar, a-nd eggs, a-nd is sometimes leavened with baking powder) to form a roll, with a layer of raspberry flavoured sauce between the sponge a-nd the ice cream. The dessert was invented in the 1950s by a Czech lawyer, Ernest Velden, who had emigrated to Engla-nd in 1939. The man s-et up a factory in Eastbourne producing Arctic Roll in 1958, a-nd the dessert quickly became very popular. During the 1980s more than 25 miles of Birds Eye Arctic Roll were sold each month. Today, many people regard Arctic roll as a dessert that full of feelings of nostalgia. Do you want to have a try? Let us try to make a chocolate flavors of Arctic roll.
Ingredients we need:
1L good quality chocolate ice cream
3 eggs
100g caster sugar, plus extra to dust
75g plain flour
30g dark cocoa powder
100g dark chocolate, finely chopped
125ml pouring cream
Do not forget a 25 x 30cm Swiss roll pan, baking papers, a-nd foil.
Instructions:
1. Remove chocolate ice cream from the freezer, a-nd leave to soften for 10 minutes, until spoonable but still quite firm. Then spoon it out in a line on a sheet of baking paper, using the paper to help you, shape it into a sausage shape about 28cm long. Roll it tightly in the baking paper a-nd return to the freezer.
2. Preheat oven to 180C/160C fan forced. Grease a-nd line a 25 x 30cm Swiss roll pan.
3. Put the eggs a-nd sugar in a bowl a-nd whisk with an electric ha-nd mixer for 4-5 minutes until thick a-nd pale. Combine flour a-nd cocoa. Sift over the egg mixture. Use a metal spoon to gently fold until just combined. Pour into the pan a-nd smooth the surface. Bake for 12 minutes or until dry to the touch.
4. Lay a sheet of baking paper on a clean surface. Dust with extra sugar. Turn the hot sponge onto the paper. Remove lining. Starting from a short end, roll sponge in the paper. S-et aside for 30 minutes to cool.
5. Lay a large piece of foil on a work surface. Carefully unroll the sponge on the foil. then unwrap the refrozen ice cream cylinder a-nd place along the long side of the sponge, about 2cm from the edge. Roll the sponge to enclose filling, using the paper a-nd foil as a guide. Roll in foil to enclose. Place in the freezer for 6 hours or until firm.
6. Meanwhile, combine the chocolate a-nd cream in a small saucepan over medium-low heat. Cook, stirring, for 3 minutes or until chocolate melts a-nd mixture is smooth. Remove from heat. S-et aside to cool slightly.
7. Remove from the freezer 10-15 minutes before you want to serve, unwrap sponge roll. Place on a plate. Drizzle with the chocolate sauce. Transfer to a serving plate, then slice into rounds a-nd serve.
Ingredients we need:
1L good quality chocolate ice cream
3 eggs
100g caster sugar, plus extra to dust
75g plain flour
30g dark cocoa powder
100g dark chocolate, finely chopped
125ml pouring cream
Do not forget a 25 x 30cm Swiss roll pan, baking papers, a-nd foil.
Instructions:
1. Remove chocolate ice cream from the freezer, a-nd leave to soften for 10 minutes, until spoonable but still quite firm. Then spoon it out in a line on a sheet of baking paper, using the paper to help you, shape it into a sausage shape about 28cm long. Roll it tightly in the baking paper a-nd return to the freezer.
2. Preheat oven to 180C/160C fan forced. Grease a-nd line a 25 x 30cm Swiss roll pan.
3. Put the eggs a-nd sugar in a bowl a-nd whisk with an electric ha-nd mixer for 4-5 minutes until thick a-nd pale. Combine flour a-nd cocoa. Sift over the egg mixture. Use a metal spoon to gently fold until just combined. Pour into the pan a-nd smooth the surface. Bake for 12 minutes or until dry to the touch.
4. Lay a sheet of baking paper on a clean surface. Dust with extra sugar. Turn the hot sponge onto the paper. Remove lining. Starting from a short end, roll sponge in the paper. S-et aside for 30 minutes to cool.
5. Lay a large piece of foil on a work surface. Carefully unroll the sponge on the foil. then unwrap the refrozen ice cream cylinder a-nd place along the long side of the sponge, about 2cm from the edge. Roll the sponge to enclose filling, using the paper a-nd foil as a guide. Roll in foil to enclose. Place in the freezer for 6 hours or until firm.
6. Meanwhile, combine the chocolate a-nd cream in a small saucepan over medium-low heat. Cook, stirring, for 3 minutes or until chocolate melts a-nd mixture is smooth. Remove from heat. S-et aside to cool slightly.
7. Remove from the freezer 10-15 minutes before you want to serve, unwrap sponge roll. Place on a plate. Drizzle with the chocolate sauce. Transfer to a serving plate, then slice into rounds a-nd serve.
