Peach Melba Arctic Roll
I am partial to those shop-bought arctic roles. Even though I know the ice cream isn't baked into the sponge, there always seems to me something vaguely magical about the ice cream suspended in sponge. Most of all, I like the contrasting textures: the softness of the sponge around the outside, and the solid, frozen centre. Already a retro dessert, the addition of peach melba jam is sure to turn the nostalgia up a notch.
This dessert needs to be frozen, so it's ideal for making in advance and getting out 5-10 minutes before serving, to soften.
Makes one roll.
Ingredients
For the swiss roll
Method
1. Using an electric hand whisk, whisk the eggs and sugar together in a large bowl. The mixture is ready when the beaters leave a clear trail (see photo).
I am partial to those shop-bought arctic roles. Even though I know the ice cream isn't baked into the sponge, there always seems to me something vaguely magical about the ice cream suspended in sponge. Most of all, I like the contrasting textures: the softness of the sponge around the outside, and the solid, frozen centre. Already a retro dessert, the addition of peach melba jam is sure to turn the nostalgia up a notch.
This dessert needs to be frozen, so it's ideal for making in advance and getting out 5-10 minutes before serving, to soften.
Makes one roll.
Ingredients
For the swiss roll
- 3 large eggs
- 75g caster sugar
- 75g plain flour, sifted
- Grated zest of 1 lemon
- One medium jar of peach melba jam (half of my recipe here)
- 500ml good quality vanilla ice cream
- Sifted icing sugar, to decorate
- Fresh raspberries and peaches
- Swiss roll tin lined with baking parchment (don't cut the parchment right down to the tin - the additional length will be helpful when rolling the sponge)
- Extra piece of baking parchment
Method
1. Using an electric hand whisk, whisk the eggs and sugar together in a large bowl. The mixture is ready when the beaters leave a clear trail (see photo).
2. Sprinkle half of the sifted flour over the egg mixture, and fold it in carefully, trying not to knock the air out. Do this by cutting through the middle of the mixture and moving the spoon in a figure of eight motion. Repeat for the second half of the flour. Check that all the flour has been incorporated and that there's no flour 'pockets'.
3. Add the grated lemon zest and fold carefully into the mixture. Then, pour the mixture into the prepared swiss roll tin, trying to avoid pressing it down. Scrape the bowl with a rubber spatula and fill any gaps. To level the mixture out, tilt the tin carefully sideways.
5. Bake at 200°C fan (220°C non-fan) for 10 minutes until golden brown. When you touch it lightly in the middle, it should spring back. As soon as you take it out of the oven, flip it over onto another piece of baking parchment and peel away the parchment. Do this by lifting the sides first, to avoid breaking the sponge when you pull on it. Then, trim each side - this makes it easier to roll. While it's still warm, roll the sponge loosely along the short edge, using the bottom piece of baking parchment to help. To help with the initial roll, upturn a knife blade and use the blunt edge to lightly indent the sponge at one end (see photo) - but make sure you only indent the sponge (don't cut it).
6. Place the swiss roll on a clean tea towel and, once cool, unroll it and spread it generously with the peach melba jam.
6. Remove the tub of ice cream from the freezer and, working quickly AND keeping the ice cream in the tub (but with the lid off), use a rolling pin to 'bash' the ice cream into roughly the same length as the shortest side of the swiss roll, aiming for an equal diameter throughout the whole length. If it's beginning to melt, place it back in the freezer: it should be as solid as possible when placing it in the roll.
7. Place the ice cream into the centre of the roll and bring both sides up to meet in the middle. Don't worry if the roll cracks slightly. Spread a sheet of cling film over the work surface and place the arctic roll seam-side down on it, then wrap it fully. Place in the freezer for at least 30 minutes before serving. Sprinkle with icing sugar and serve slices with fresh raspberries and peaches.