Kim Joy’s recipe for autumnal arctic roll

This isn’t as tricky as it looks. Ideally your chocolate swiss roll won’t crack, but if it does, the ganache will cover up any flaws. Decorate the top however you like, to create your own autumnal scene.

Serves: 8

For the cake:
5 medium eggs
125g caster sugar
1 tsp vanilla bean paste
80g plain flour
35g cocoa powder
10g boiling water
Advertisement

For the filling:
About 400g ice cream (any flavour you like)
Strawberry jam

For the ganache:
200g dark chocolate
200g double cream
To decorate:
Crumbled walnuts, fresh fruit (blueberries, blackberries and raspberries work well), biscuits and fondant leaf cutouts (both optional)

Spoon softened ice cream into a rough log shape (about 18-20cm long) on greaseproof paper. Lift the sides over, then twist the ends together. Freeze until solid. Meanwhile, prepare decorations for the top of the roll. I made a biscuit squirrel and some painted fondant autumn leaves.

Heat the oven to 220C (200C fan)/425F/gas mark 7. Grease and line a 10 x 15in swiss roll tin (try to have the greaseproof paper overhanging, so it’s easy to lift out).

Make the cake: whisk together the eggs and sugar on high speed for seven minutes. Slow the mixer and add the vanilla just before the end. Sieve in the flour and cocoa. Gently fold to combine. Add the water and fold in again.

Spoon into the prepared tin, and smooth. Bake for 8-13 minutes, or until slightly springy on top.

When baked, lift from the tin (using the greaseproof paper handles to help) and place on a wire rack. Leave for five minutes, then roll up loosely while still warm and leave to cool in this rolled-up shape. Leave the baking paper on. Then gently unroll and spread with strawberry jam. Remove the ice-cream roll from the freezer, peel off the greaseproof paper, and place the ice cream on the end of the cake roll. Roll up the cake to fully encase the ice cream, peeling off the baking paper as you go along. Place back in the freezer while you make the ganache topping.

Finely chop the chocolate and place in a heatproof glass bowl. Pour the cream into a small pan. Heat on low, until just starting to bubble (don’t boil!). Pour to cover the chocolate. Leave for two minutes, then stir until all the chocolate has melted. Leave to cool until spreadable, but not too thick.

Take the roll out of the freezer, then spread the ganache all over it. Once set, use a sharp knife to neaten up the ends of the roll. Decorate the top as desired.

Serve straight away, or tightly wrap in clingfilm and return to the freezer.

Comments

Annabel Crabb's passionfruit curd meringue cake recipe

This is a cake that looks handsome on the plate. There are effectively six layers, but because the meringue-topped sponges are baked together, the assembly is simpler than it sounds. The passionfruit curd recipe makes about 320g (1 cup), which is plenty to fill the cake. But do consider doubling it; passionfruit curd is a good thing to have in the fridge. Passionfruit curd meringue cake serves 8 125g unsalted butter, softened 330g caster sugar 4 large eggs, separated 70g Greek-style yoghurt 1 tsp vanilla paste 150g plain flour 25g cornflour 1½ tsp baking powder ½ tsp cream of tartar 125ml thickened (whipping) cream Icing sugar, to decorate – optional Passionfruit curd 55g caster sugar 2 eggs, plus 1 yolk extra 60g unsalted butter, cubed Pulp and juice from 4 passionfruit, strained 1 tbsp lemon juice Preheat the oven to 180C. Grease and line two 20cm springform or loose-bottomed cake tins. Using an electric mixer, cream the butter and 110g of the caster su...

Rachel Roddy’s farro, pumpkin and chestnut soup recipe

Today’s recipe was made from gifts: a packet of vacuum-sealed chestnuts I was given to taste, a bundle of sage from an friend’s garden in Camden brought back to Rome in my rucksack, and a bag of farro from the best wine merchant in Rome, Antonio, who got it from Pacina in Castelnuovo Beradenga in Tuscany, where it grows abundantly. An early form of wheat, and sometimes called emmer wheat (not to be confused with spelt, which is also wheat, but a different genetic variation), farro was a staple grain in early Roman times thanks to its transportability, high protein content, vitamins and slow release of energy. Roman soldiers marched, built and fought on farro, I tell my legionnaire- and gladiator-fixated son, who doesn’t look keen, pushing away the “funny rice”. Looking like a cross between a caraway seed and grape pip when dry, farro does look rather like plump and sturdy brown rice when cooked. It has a mild, nutty taste, and it is this inherent nuttiness that some people dislike ...

A Taste of Home: Classic American Recipes That Never Go Out of Style

From coast to coast, the United States is a melting pot of flavors and culinary traditions. Whether it's the smoky goodness of Southern BBQ, the cozy warmth of a Midwest casserole, or the fresh crunch of a California salad, American recipes reflect the country's diversity and love for comfort food. In this post, we're celebrating a few timeless classics that have become staples in American kitchens. 🍔 1. The All-American Burger No list of American recipes is complete without the iconic hamburger. Juicy beef patties, melted cheese, crisp lettuce, tomatoes, and a soft bun — it's a backyard BBQ essential. Every family has their own spin, whether it's adding caramelized onions, bacon, or even swapping the beef for a plant-based patty. Quick Tip: Toast the buns with a little butter for extra flavor and texture. 🥧 2. Homemade Apple Pie “As American as apple pie” isn't just a saying — it's a tradition. With flaky crust and spiced apple filling, this desser...

I Love Food Recipes

Search This Blog