Sunday, December 27, 2015
Posted on 3:48 AM by Dalton Getty
Arctic Rolls were very exciting when I was a child - a rare combination of ice cream and cake that we had as an occasional treat. I haven't eaten it for years - possibly since I was a child - and I've never tried to make one before. But after seeing some beautiful and elaborate arctic rolls on the Great British Bake Off this year I decided I wanted to have a go at baking a cake with the decoration on the outside.
I was also sent some vouchers for Haagen Dazs ice cream recently and made this amazing dessert; I had one voucher left to use and an arctic roll seemed the perfect idea.
Making the Swiss roll part was very easy; I then looked up online how to do the decoration on the outside which I changed slightly and then used a much better alternative than the traditional jam between the sponge and the ice cream - dulce de leche caramel! So I guess I can call this
Decorated Salted Caramel Arctic Roll - an original recipe by Caroline Makes
For the cake:
100g caster sugar
100g self-raising flour
For the decoration on the outside:
1 egg white
20g cocoa powder
20g plain flour
30g caster sugar
30g softened butter or marg
For the filling:
half a tin of Carnation caramel or dulce de leche
500ml tub Haagen Dazs salted caramel ice cream
First prepare the decoration to go on the outside of the cake. Mix all the ingredients together to make a thick paste and spoon into a piping bag (you don't need a nozzle). Line a Swiss roll tin or baking tray with baking paper. Snip the end of the piping bag off so you can pipe a thin line and pipe swirls or whatever patterns you like all over the baking paper.
Put in the freezer for 10-15 minutes.
Meanwhile cream the eggs and sugar together for the cake and fold in the flour. When you are ready to take the decorated baking parchment out of the freezer, pour over the cake mixture and bake in the oven for about 15 mins.
Allow to cool; meanwhile take the ice cream out of the freezer. I took mine out a bit early and it melted more than I expected which made it a bit messy when I came to assemble the arctic roll so you are better off leaving the ice cream solid frozen.
One reason I used Haagen Dazs is that the ice cream comes in a carboard tub - you need the ice cream to be a tube shape and there are various recipes online showing how you melt the ice cream, fill a metal tube with the ice cream and refreeze it, but that all looked very complicated. With a cardboard ice cream tub that is a cylinder shape, you can just cut it off and the ice cream is ready to use!
Normally you would spread jam inside the arctic roll but I used Carnation Caramel from a tin which went perfectly with the salted caramel flavour ice cream. I wrapped the cake spread with the caramel around the ice cream - you can see the pretty decoration on the outside - and sliced it up to serve. A lovely festive dessert!
This recipe uses eggs so I'm sharing it with Simply Eggcellent hosted by Dom at Belleau Kitchen.