Cakes Facebook Live Recipes Ice Cream Swiss Rolls

Arctic Roll

What’s better than Sugar and Crumbs Flavoured Ice Cream wrapped in a delicious sponge flavoured with Sugar and Crumbs Natural Flavoured Icing Sugar. 

Once your family and friends have tasted this there will be no going back to buy it off the shelf plus it is so easy to make.

In addition, you can also try making this recipe using our amazing range of Natural Flavoured Icing Sugars! Try to combine them too.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

You can watch the Facebook live on our YouTube Channel by clicking this link. Please don’t forget to subscribe to our channel, it is free and you will receive notifications of future lives.https://youtu.be/1eFUMsdOsDw

Ingredients for the Ice Cream

600ml Double Cream
200ml Condensed Milk
150g Sugar and Crumbs Natural Flavoured Icing Sugar of your choice

Instructions

1. Mix all the ingredients in a standing mixing bowl on high until thick and creamy. Place into a freezable cylinder container approximately 18cm long and 18cm in circumference. soft drinks bottle that has been lined with cling film.

2. Please be careful and do not over whip the mixture as the cream will separate and become curdled.

Place in the freezer for 8 hours.

Ingredients for the Sponge Cake

3 Large Eggs
125g Plain Flour
125g Sugar and Crumbs Natural Flavoured Icing Sugar of your choice
Jam to spread on the sponge

Instructions

  1. Grease and line a Swiss roll tin, we have used a 12inch x 8-inch x 1-inch tin and preheat the oven 200c Convection 180c Fan gas mark 6
  2. Whisk together the eggs and the Natural Flavoured Icing Sugar for approximately 10 minutes until the mixture is light creamy and fluffy. The mix should leave a slight trail when trailed across with a spoon.
  3. Add half of the flour to the mix and carefully fold it into the egg mix until it has all absorbed, repeat this process with the remaining flour. Please be very careful folding in as we do not want to lose the air out of the mix we formed whilst whisking the eggs.
  4. Pour the batter into your prepared tin and bake in the oven for 8-10 minutes until the sponge is golden brown and firm to the touch.
  5. Once baked remove from the oven and tip straight away onto another piece of baking paper that has been sprinkled with castor sugar.
  6. Remove the baking paper from the bottom of the cooked sponge and score a line across the narrow part of the sponge 1 inch from the edge.
  7. Roll the Sponge up and leave to cool completely.
  8. Unfold the sponge once cooled and spread a thin layer of jam across the whole of the sponge.
  9. Remove the Ice Cream from the Canister and unwrap it from the cling film and straighten both ends with a sharp knife.
  10. Measure the sponge and cut the ice cream to the same width. Place on the edge of the sponge and roll up the sponge to cover all the ice. cream. Cut off any excess sponge.
  11. You can then thinly slice both ends of the rolled-up Arctic Roll to smarten the appearance.
  12. Place Back in the freezer in a container or covered in cling film until you wish to serve it as a dessert.

 

 

 

 

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