DRAGON ARCTIC ROLL WITH MALTESERS

Soft and tender chocolate-marbled cake with a heart of slowly melting ice-cream, a combination only to be topped with crunchy Maltesers... as if it needed topping...  ;-)  Summer cake heaven... Did I say Summer? Anytime cake heaven! Summer unfortunately turned out not to be great for blogging, with a lot of recipes and photos unposted - not due to lack of food though, if I may say...  So, trying to catch up, only this time hiding inside for once, not from the rain, but the scorching heat - 36°C today. But must not complain, as this is Belgium, and 17°C, I fear, will descend back on us any time soon. I saw Jamie Oliver make this roll a while ago in one of his Jamie's Great Britain programs,
and it looked so mouthwateringly beautiful. He even put little flowers on as decoration. So... eagerly awaiting any excuse a suitable opportunity, I finally made it for the UEFA Football Final. It was meant as a celebration cake for our Italian friends for Italy's glorious win... Well, that wasn't to be...  but then there was at least cake... It was gone in 15 seconds, but I managed to hide one slice in the freezer that I had to share we shared on the next day... NOT ENOUGH!!! HAVE to make SOON AGAIN! Will NOT wait Worldcup!   :-)

Recipe Source: Jamie Oliver, as seen on Jamie's Great Britain

Makes 1 Swiss Roll:

3 eggs
100g golden caster sugar (did not have golden, so used white)

75g flour 1 heaped tsp good quality cocoa powder
Knob of butter
Golden caster sugar for sprinkling
2-3 Tbsp (30-45ml) strawberry jam
1/2 tub or more vanilla ice-cream
1/2 tub or more chocolate ice-cream
Hand-full Maltesers (Jamie's original recipe: a crunchy bar)
Hand-full Maltesers to eat while making cake  :-)
Also: 20x30cm baking tray or Swiss roll tin

Preheat the oven to 180°C fan. Grease and line an app. 20x30cm baking tray. Break the eggs into a bowl. Add the caster sugar, then whisk until light and fluffy. Or let Kitchenaid do the job, watch, and eat 2-3 (or 5) Maltesers  :-)

Sift in the flour and fold in gently. Spoon half of the cake mixture onto the baking tray, leaving gaps for the dark mixture.

 Sift the cocoa powder into the remaining dough mixture and combine gently.

Add the cocoa mixture into the gaps on the baking tray.

With the handle of a spoon make swirl movements to create a marble pattern. Meanwhile use second hand to drop more Maltesers into mouth...   :-)

Bake the cake in the pre-heated oven for 12-15 minutes until an inserted wooden stick comes out clean. To while away time, have more Maltesers, then place on high shelf far away from reach to make sure there are some left for cake  :-)

Prepare a sheet of greaseproof paper considerably larger than the cake, especially at the ends. Rub the surface with butter, then sprinkle with golden caster sugar. Flip the baked cake while still warm with it's marbled side facing down onto the sugar coated paper.

Carefully remove the baking paper from the bottom of the cake.

Roll up the new paper together with the sponge on top while still warm, tying the surplus paper ends together on each side is if to make a large sweet. At this point the greaseproof paper is rolled up inside the dough to keep it in shape. It will be removed later. Leave the cake to cool for app. 30 mins.

After app. 30 mins unroll the cooled sponge.

Spread over 2-3 Tbsp of strawberry jam. Eat couple of Maltesers to make sure they did not suffer from being on the high shelf and are still crunchy and adorable...  ;-) Then split and crush (remaining) Maltesers with a sharp knife.

Add small dots of vanilla and chocolate ice-cream randomly on top of the sponge until it is covered, leaving a small rim on two opposite ends so that the roll can be well rolled and closed later. Put some ice cream into a bowl to eat later, being that there are no more Maltesers left to eat...    :-(

Sprinkle the crushed Maltesers on top of the icecream. Sigh...

With the help of the paper underneath, and starting from one empty rim, roll the cake into a roll, but this time rolling only the sponge, keeping the paper outside. Use the paper for the actual rolling action and to apply a bit of pressure from the top to make a nice, even role, but remove it before rolling further. Close the roll onto the empty rim. Some ice cream might start to ooze out a little, but so what, it's ice cream... and it does not have to be perfect...   :-)

Roll the cake back up inside the paper, and tie up the paper ends on each side to shape a sweet as before. Put in the freezer for at least three hours until hard. Remove from freezer app. 30 min before eating. This depends on the room temperature. Make sure the actual cake is well defrosted and soft before serving. By this time the ice cream will also have softened up a little, and be just right to eat...

Once the roll is defrosted it cannot be refrozen. For use of smaller portions at the time I would suggest to cut the freshly filled cake into 3 or 4 portions and wrap and freeze these individually. This way they can be defrosted as and when needed.

Cut into slices and serve.

Share last piece only if existence known to others! This is no time for romance!  ;-)

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DRAGON ARCTIC ROLL WITH MALTESERS

Makes 1 Swiss Roll: 

3 eggs

100g golden caster sugar (did not have golden, so used white)

75g flour

1 heaped tsp good quality cocoa powder

Knob of butter

Golden caster sugar for sprinkling

2-3 Tbsp (30-45ml) strawberry jam

1/2 tub or more vanilla ice-cream

1/2 tub or more chocolate ice-cream

Hand-full Maltesers (Jamie's original recipe: a crunchy bar)

Hand-full Maltesers to eat while making cake  :-)

Also: 20x30cm baking tray or Swiss roll tin

1) Preheat the oven to 180°C fan. 

2) Prepare oven-proof dish: Grease and line an app. 20x30cm baking tray. 

3) Cream eggs with sugar: Break the eggs into a bowl. Add the caster sugar, then whisk until light and fluffy. 

4) Fold in flour: Sift in the flour and fold in gently. 

5) Spoon white dough mix onto baking tray: Spoon half of the cake mixture onto the baking tray, leaving gaps for the dark mixture.

6) Spoon dark dough mix onto baking tray: Sift the cocoa powder into the remaining dough mixture and combine gently. Add the cocoa mixture into the gaps on the baking tray.

7) Marble: With the handle of a spoon make swirl movements to create a marble pattern. 

8) Bake: Bake the cake in the pre-heated oven for 12-15 minutes until an inserted wooden stick comes out clean. 

9) Reverse cake onto buttered and sugared baking paper: Prepare a sheet of greaseproof paper considerably larger than the cake, especially at the ends. Rub the surface of the paper with butter, then sprinkle with golden caster sugar. Flip the baked cake while still warm with it's marbled side facing down onto the sugar coated paper. Carefully remove the baking paper from the bottom of the cake.

10) Roll up cake and leave to rest: Roll up the new paper together with the sponge on top while still warm, tying the surplus paper ends together on each side is if to make a large sweet. At this point the greaseproof paper is rolled up inside the dough to keep it in shape. It will be removed later. Leave the cake to cool for app. 30 mins.

11) Fill the Roulade: 

Unroll roulade: After app. 30 mins unroll the cooled sponge.

Cover with jam: Spread over 2-3 Tbsp of strawberry jam.

Add ice creams: Add small dots of vanilla and chocolate ice-cream randomly on top of the sponge until it is covered, leaving a small rim on two opposite ends so that the roll can be well rolled and closed later. 

Add Maltesers: Split and crush Maltesers with a sharp knife and sprinkle them on top of the icecream. 

12) Roll up Roulade: With the help of the paper underneath, and starting from one empty rim, roll the cake into a roll, but this time rolling only the sponge, keeping the paper outside. Use the paper for the actual rolling action and to apply a bit of pressure from the top to make a nice, even roll, but remove it before rolling further. Close the roll onto the empty rim. Some ice cream might start to ooze out a little but that's OK, it does not have to be perfect. 

13) Roll roulade in paper: Roll the cake back up inside the paper, and tie up the paper ends on each side to shape a sweet as before. Put in the freezer for at least three hours until hard. 

14) Serve: Remove from freezer app. 30 min before serving. This depends on the room temperature. Make sure the actual cake is well defrosted and soft before serving. By this time the ice cream will also have softened up a little. Cut into slices and serve.

Tip: Once the roll is defrosted it cannot be refrozen. For use of smaller portions at the time I would suggest to cut the freshly filled cake into 3 or 4 portions and wrap and freeze these individually. This way they can be defrosted as and when needed.