Added to your Basket

Peach Melba Arctic Roll

INGREDIENTS:

  • For the sponge
  • 4 egg whites
  • 100 g fine caster sugar
  • 4 egg yolks
  • 45 g flour
  • 45 g cornstarch
  • 1 pinch of salt
  • 1 lemon zest only or 1 orange zest only

FILLING

  • 420 g tin peaches in syrup (yields 240 g peaches)
  • 500 g vanilla ice cream
  • 5 tbsp raspberry jam

TO SERVE

  • A punnet of raspberries

METHOD:

  1. For a 39 x 27 cm Swiss roll tin.
  2. Preheat your oven to 200°C (400°F). Grease the Swiss roll tin, line with baking paper and sprinkle with caster sugar.
  3. Drain the peaches and puree with a stick blender. Get the tub of ice cream out of the freezer so it can soften up. Make sure you have room for the roll in the freezer.
  4. In a bowl, beat the egg whites to stiff peaks and then add the sugar, one spoonful at a time. Keep beating until the mixture forms a meringue. Beat the egg yolks in another bowl.
  5. Add a teaspoon of meringue to the egg yolks, then mix in the grated lemon zest. Transfer the egg yolk mixture to the meringue and mix well. Carefully fold in the flour and cornflour so that the volume is retained. Spoon the batter into the tin and smooth the top.
  6. Bake for 6–8 minutes, until the cake has a golden blush. Remove the cake from the tin and place it on a sheet of baking paper with a tea towel underneath, then roll it up and let it rest until you are ready to assemble. This will make rolling up the filled cake much easier.
  7. Fold half of the peach puree under the ice cream. Unroll the sponge, spread with jam and dollop the ice cream swiftly onto the sponge. Quickly transfer the roll with ice cream on top to the freezer to firm up a little. About half an hour will do.
  8. When ready to roll, get the cake with ice cream out of the freezer and roll up like a Swiss roll pressing in the ice cream if some is peeping out and wrap the
    9. baking paper around it, twisting each end as if it were a sweet wrapper.
  9. Quickly transfer to your freezer for 1-2 hours to firm up.
  10. Finally, serve sliced with the leftover apricot puree on the side and dot some fresh raspberries over the slices of cake.
Back to the blog title