Skip to navigation Skip to content
Arctic role on a white plate Tried & Tested

Arctic roll

Read reviews
0 stars based on 0 ratings

Arctic roll recipe as featured in Baking Mad with Eric Lanlard series 2.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:advanced

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the meringue

  • 3 3 Egg white(s) (free range)
  • 130g 4⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg yolk(s) (free range)
  • 50g 1⅞ oz Butter (unsalted) melted
  • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour

For the filling

  • 1l ⅜ gal Ice cream vanilla, softened in the fridge
  • 200g 7⅛ oz Mixed peel
  • 50g 1⅞ oz Glacé cherries
  • 50ml 1¾ fl oz Orange liqueur
  • 6 6 Egg white(s) (free range)
  • 400g 14⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • Orange liqueur to serve

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 220°C  (200°C fan,  425°F, gas mark 7). Cover a baking sheet with silicone paper or a silicone mat.

  2. Classic mode Step 2

    To start the sponge, beat the egg whites until stiff with an electric hand whisk, then gradually add 50g of the sugar.

    Ingredients for this step

  3. Classic mode Step 3

    In a separate bowl, beat the egg yolks with the remaining sugar until the mixture is fluffy and white, then gently fold in the remainder.

    Ingredients for this step

  4. Classic mode Step 4

    Spread the mixture on to the silicone on the baking sheet with a palette knife, rather like making a swiss roll. Bake in the preheated oven for 10 minutes, but you must keep an eye on it, as it cooks fast!

  5. Classic mode Step 5

    When out of the oven, cover the sponge with a damp tea towel to stop it drying out and leave to cool completely.

  6. Classic mode Step 6

    Using the paddle on an electric mixer, add the ice cream, mixed peel, and cherries, fold gently together.

    Ingredients for this step

    • 1l ⅜ gal Ice cream vanilla, softened in the fridge
    • 200g 7⅛ oz Mixed peel
    • 50g 1⅞ oz Glacé cherries
  7. Classic mode Step 7

    Tip the swiss roll onto a piece of baking paper, and remove the base paper, sprinkle the liqueur over the sponge.

    Ingredients for this step

    • 50ml 1¾ fl oz Orange liqueur to serve
  8. Classic mode Step 8

    Using a palette knife spread over the ice cream mixture.

  9. Classic mode Step 9

    Fold over the first 2mm of the long side of the swiss roll, and using the paper roll it up tightly, making sure the seam is at the bottom. Trim paper and freeze for 2hrs.

  10. Classic mode Step 10

    Place the egg whites in an electric mixer. Add sugar to a pan with 50ml water, clean any excess sugar off the sides of pan with a brush, and bring to the boil and allow going golden and thickening.

    Ingredients for this step

  11. Classic mode Step 11

    Whisk egg whites and then gradually add sugar syrup, and keep whisking until mixture has cooled, this will take approx 20 minutes.

  12. Classic mode Step 12

    Remove swiss roll from the freezer and trim ends.

  13. Classic mode Step 13

    Liberally spread the meringue over the sponge, form into peaks, and use a blow torch for a golden brown finish. Flambé the liqueur and pour gently over the arctic roll and serve immediately.

    Ingredients for this step

    • Orange liqueur to serve