Cranberry Arctic Roll Recipe - make the ice cream roll cake we all love!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by letting half a tub of vanilla ice cream soften a bit.

Add cranberry powder to the softened ice cream and fold it in to create a ripple effect.

Mold the ice cream into a log shape using a plastic bag and place it in the fridge for an hour to firm up.

Leave the ice cream log in the fridge overnight for better firmness.

Separate 3 egg whites and 3 egg yolks into two bowls.

In the bowl with the egg yolks, add 1/2 cup sugar, 1/4 cup oil, 1/4 teaspoon salt, and 1 teaspoon vanilla essence, then mix.

Slowly add 1/2 cup milk to the egg yolk mixture while mixing.

Gradually add 1 cup of flour to the egg yolk mixture on low speed until fully incorporated.

In another bowl, whip the egg whites until foamy, then add 1/4 teaspoon cream of tartar to stabilize.

Continue whipping the egg whites, then add sugar gradually until the mixture is glossy and forms soft peaks.

Gently fold the whipped egg whites into the egg yolk mixture one third at a time, being careful not to deflate the mixture.

Pour the batter into a lined 9x13 inch cake tin and tap it to remove air bubbles.

Preheat the oven to 170°C (340°F) and bake the cake for about 20 minutes until a toothpick comes out clean.

Once baked, flip the cake onto a clean surface and peel off the baking paper.

Let the cake cool for about 10 minutes, then cut off the edges to avoid rolling too tightly.

Spread cranberry sauce evenly over the cooled sponge cake.

Remove the ice cream log from the fridge and place it on top of the cranberry sauce.

Roll the sponge cake tightly around the ice cream log and wrap it in plastic wrap.

Place the rolled cake in the freezer for a few hours to set.

Once frozen, slice the Arctic roll and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens