Vanilla and Chocolate Arctic Roll

From Fleetwood Mac to corduroy, the 70s are officially back, and we think this classic dessert deserves a comeback of its own. Serve it by itself or with custard or hot chocolate sauce on the side. Groovy! 

Nordic Bakery Cookbook

3 eggs

100 g/½ cup (caster) sugar

2 teaspoons baking powder

30 g/¼ cup cornflour/ cornstarch

2 tablespoons cocoa powder

50 g/½ cup icing/ confectioners' sugar


1 litre/quart vanilla ice cream 50 g/2 oz. dark/bittersweet chocolate, grated

a large baking sheet, lined with baking parchment

Serves 6-8

Preheat the oven to 200°C (400°F) Gas 6.

Put the eggs and sugar in a large mixing bowl and whisk with a handheld electric whisk until the mixture is foam-like - this will take up to 10 minutes. When it is ready, it will be almost white, have doubled in size and the batter will drop off the beaters in a figure-of-eight when you lift them out of the bowl. 

In a separate bowl, sift the baking powder, cornflour/cornstarch and cocoa powder together, then fold into the egg mixture.

Spread the mixture evenly on the prepared baking sheet with a spatula to make a rough square about 30 x 30 cm/12 x 12 inches in size. (The mixture will not spread when it bakes.) Bake in the preheated oven for 10 minutes.

In the meantime, take the ice cream for the filling out of the freezer to soften for about 10 minutes.

 Cut a sheet of baking parchment slightly bigger than the baked cake, lay it on the work surface and dust generously with some of the icing/ confectioners' sugar. Carefully lift the hot, baked cake from the baking sheet, using the lining baking parchment and place it face down on the dusted baking parchment. Gently peel the lining baking parchment away from the cake and let cool for a few minutes.

Spread the softened ice cream over the cake, scatter the grated chocolate evenly over it, then roll it carefully into a log shape. Freeze for at least 1 hour.

Before serving, trim the ends of the roll, let stand for 15 minutes to soften, then dust with more icing/confectioners' sugar.


This recipe is from the Nordic Bakery Cookbook by Miisa Mink.