PEANUT BUTTER ARCTIC ROLL RECIPE - SORTED

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by making the Swiss roll sponge using sugar and eggs in a bowl.

Whip the sugar and eggs until they triple in volume and become light and fluffy.

Carefully fold in the flour using a figure of eight motion until just combined.

Pour the mixture into a special Swiss roll tin, ensuring to ease it to the edges without knocking out too much air.

Bake in the oven at 200°C for 10 minutes until golden and slightly risen.

Prepare a damp tea towel and sprinkle cast sugar on a piece of baking paper.

Once baked, immediately lift the sponge and turn it upside down onto the sugar.

Peel off the baking paper while the sponge is still warm, then roll it tightly with the baking paper to shape it.

Wrap the rolled sponge in the damp tea towel to keep moisture in as it cools down.

Once cooled, unroll the sponge and spread a layer of vanilla ice cream evenly over it.

Add a layer of peanut butter on top of the ice cream and spread it out evenly.

Sprinkle chopped chocolate covered peanuts over the peanut butter layer.

Roll the sponge tightly again using the baking paper to help.

Place the rolled sponge into the freezer for a couple of hours until completely solid.

Once frozen, slice the Arctic roll and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens