Peppermint arctic roll

Peppermint arctic roll

By
From
The Sugar Hit!
Serves
6
Photographer
Chris Middleton

During the holidays, the key to maintaining one’s sanity is to know when to take a shortcut. And I feel like this Peppermint arctic roll is the perfect example of that. There are three components here – the cake, the ice cream and the sauce. I propose that you make the cake and the sauce, but go ahead and buy the ice cream. There are so many good-quality brands available, it’s hard to go wrong. And, once you’ve rolled the ice cream in homemade cake, smothered it in chocolate sauce and scattered it with candy canes, who will know, or care?

Ingredients

Quantity Ingredient

Cake

Quantity Ingredient
3 eggs
115g caster sugar
75g plain flour
2 tablespoons unsweetened cocoa powder
500ml mint ice cream
crushed candy canes, to decorate

Sauce

Quantity Ingredient
125ml pouring cream, (35% fat)
2 tablespoons liquid glucose, (or corn syrup)
150g dark chocolate, (70% cocoa solids)

Method

  1. Preheat the oven to 180°C and line a 26 x 40 cm rimmed baking tray with baking paper.
  2. For the cake, put the eggs and sugar in a large bowl (or the bowl of a stand mixer fitted with the whisk attachment), and beat vigorously (or on high speed) until the mixture is tripled in volume and very pale. Sift in the flour and cocoa powder and fold gently, until incorporated.
  3. Scrape the mixture onto the baking tray and spread out gently in an even layer – try not to mess with it too much – you don’t want to lose all that air! Bake for 12–15 minutes, or until dry and it springs back when touched lightly.
  4. Lay another sheet of baking paper on another tray and flip the cake upside down onto it. Peel off the baking paper from the underside (now the top) of the cake, and tightly roll the cake up inside the fresh sheet of paper, Swiss (jelly) roll-style. Set the rolled-up cake aside to cool completely.
  5. When the cake is completely cool, get your ice cream out of the freezer and let it sit for 5–10 minutes to soften slightly.
  6. Unroll the cake and spread the ice cream over it, leaving a thick border at the far edge. Re-roll the cake, wrapping it in the paper, and quickly get it into the freezer to set. Leave it in the freezer for at least 4 hours.
  7. When you’re ready to serve, make the sauce by melting the cream, glucose and chocolate together in a small saucepan over low heat.
  8. Put the arctic roll on a serving dish, pour over some of the sauce and scatter with crushed candy canes. Serve with extra sauce on the side.

Tip

  • If you can’t find a good-quality mint ice cream, you can always add about 1 teaspoon of good-quality peppermint essence to vanilla ice cream. Or, of course, switch up the flavours to whatever you like! The pretzel ice cream on page 90 would be particularly amazing.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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