We saw the contestants tackle mini quiches, custard finger doughnuts and an ice cream show stopper, which of course happened to be filmed on the hottest day of the year (seems to be the recurring situ season on season) so I thought I’d throw it back to a childhood favourite of mine and make an Arctic Roll!
Instead of plain jam, I wanted to put my usual Manchester twist on things and add a Vimto compote, considering Vimto was invented right here back in 1908. I’ve made this compote before and it’s always gone down so well. There’s just something about using the cordial as a base for the compote which adds loads of extra flavour and I was sure it would spruce up this classic dish.
80’S WEEK: Manchester’s Arctic Roll
Difficulty level: Moderate
Total time: 4 hours (including ice cream freeze time), hands on time is around 60 mins
Techniques learned: How to make ice cream and compote
Serving size: 10
For the ice cream
2 eggs, separated
50g icing sugar
2 TBSP vanilla flavouring
150ml double cream
For the sponge
3 medium eggs
100g golden caster sugar
100g plain flour
½ TSP baking powder
¼ TSP vanilla flavouring
Icing sugar to decorate
For the Vimto jam compote
200g mixed berries
300g golden caster sugar
Juice of ½ lemon
900g loaf tin
3 medium mixing bowls
Empty jam jar
24 x 32cm baking tray
Firstly, let’s start with the ice cream …
1. Whisk the egg whites with an electric whisk until stiff. In a separate bowl, whisk the yolks, icing sugar and vanilla flavouring to form a pale and billowy texture. In a third bowl, whip the double cream until thick enough to hold its shape.
2. Next gently fold the yolk mixture into the cream until combine, then fold in the egg whites. Line the loaf tin with greaseproof paper and leave quite a bit extra hanging out the sides. Pour the mixture into the loaf tin and freezer for 1 hour.
3. Working quickly, take the ice cream out the freezer. Using the spatula, shape the ice cream into a sausage measuring around 35cm. Roll the ice cream back up with the greaseproof paper, then wrap again in cling film. Place back in the freezer for around 2 hours.
For the Vimto compote…
1. Pop the caster sugar, Vimto, mixed berries and lemon in a boiling pan and bring it to the boil for around 5 minutes. Let it bubble then reduce the heat until some of the liquid evaporates and you’re left with a thicker mixture. Remove from pan and add to a jam jar, leave to cool completely.
For the cake…
1. Heat the oven to 200 degrees. Line the baking tray with greaseproof paper. Using the electric whisk, whisk the eggs and sugar together until thick and pale.
2. Using the spatula fold the flour, baking powder and vanilla flavouring into the eggs. Mix until the flour is completely combined. Pour the mixture onto the lined baking tray and pop into the oven for around 15 minutes or until the sponge is lightly golden and springy.
3. Remove from the oven and allow to cool for a couple of minutes. Once it’s cool enough to handle, keep the greaseproof paper attached and fold the sponge into a long cylinder lengthways. Tie with a piece of string and leave to cool completely
For the Artic roll…
1. Uncurl the sponge and spread the Vimto compote evenly, making sure it’s completely covered and goes to the edges.
2. Working quickly unwrap the ice cream and place it at one side of the sponge. Roll inwards tightly using the greaseproof paper. Retie with the string and pop it back into the freezer for around 20-30 minutes before serving.
Serve with a dust of icing sugar, fresh cream and additional Vimto compote.
And there you have it, you’re very own homemade, Arctic Roll to take you right back to your childhood!
Stay tuned for more bakes and cakes over the coming weeks…