Wednesday, August 8, 2012

Swiss roll ice-cream (Arctic roll)

Arctic roll is one of my favorite ice-cream cake roll.  I grew up with this British dessert.  Unfortunately they don't sell it in the United States.  Just the other day I was craving for it so bad that I've got to have it!  But there is no arctic roll sold in the stores, what am I gonna do??  So I looked up for recipes and created my own :)  For those who wonder what is an arctic roll, you can google it online for images.  The arctic roll is basically a "dessert made of vanilla ice cream wrapped in a thin layer of sponge cake to form a roll, with a layer of raspberry flavoured sauce between the sponge and the ice cream".  hmmm....sounds delicious, doesn't it?  But considering the calories with this dessert, instead of a using a huge chunk of vanilla ice-cream, I used only two cups for the whole roll; instead of a thin layer of sponge cake, I used a thicker layer and make it into a Swiss roll. 

Swiss Roll Ice-Cream (Arctic Roll)
(12 servings ~ 136 calories, 2g of fat)

4 eggs, separated
4 tbsp warm water
125 grams sugar
8 grams vanilla sugar
a pinch of salt
75 grams all-purpose flour, sifted
50 grams corn starch, sifted
1 tsp baking powder, sifted

2 cups of Dryer's slow churned vanilla bean ice-cream, softened
2 1/2 tbsp Strawberry preserves

1. Preheat oven to 395 F.  Line a jelly roll pan with parchment paper, set aside.
2. In a large mixing bowl, using an electric mixer, beat egg yolks with warm water for 2 minutes.  Gradually mix in sugar and vanilla sugar, beat till pale yellow and creamy.

3. In a separate mixing bowl, beat egg whites with salt till soft peaks form.

4. Fold in egg white mixture to egg yolk mixture.

5. Fold in flour, corn starch, and baking powder.

6. Pour batter into jelly roll pan.  Bake for 9-10 minutes until toothpick comes out clean.

7. Turn off the oven and let it rest for 1 minute.

8. Remove from oven, let cool.
9. Prepare one large and one small towel.  Cover the sponge cake with the large towel and flip the cake upside down.  Wet the parchment paper with the small towel, wait for several minutes.

10. Carefully remove parchment paper from sponge cake.  Roll sponge cake with large towel, wait for several minutes. 

11. Line your work station with plastic wrap, then unroll and transfer sponge cake on plastic wrap.

12. Spread strawberry preserves on sponge cake, then spread softened ice-cream on sponge cake.  Carefully roll sponge cake into Swiss Roll. 
13. Wrap sponge cake with plastic paper, put Swiss roll into freezer, freeze until ice-cream hardens (the longer the better) 6 hours or overnight. 

Happy baking :)

No comments:

Post a Comment