When I was little, my dad would buy an artic roll frozen dessert. I am not sure if you’ve heard of it and I am not sure if they still make it anymore but back then this was a hit at my home. Artic roll is a British dessert made from vanilla ice cream and then rolled with a layer of plain sponge cake that had been brushed with raspberry jam. So, it’s kinda like a cross between a swiss roll and an ice cream cake and yeah, it was so good.
If I finished eating everything on my plate at that time, I would be rewarded with a small slice and I would eat this really slow, just to savor the moment.
So the other day I made a vanilla swiss roll sponge. Thinking that I was going to use the classic whip cream filling, but then as I was taking the vanilla sponge out of the oven I had a flash back of when I was younger and eating this lovely frozen dessert roll. Has that ever happen to you before? Well it was pretty vivid. It made me crave for an artic roll so bad that I had to change my plans with the classic swiss roll and go with a frozen dessert roll.
I use plain non-fat frozen yogurt in place of the ice cream and I also use fresh raspberries for the filling. I gotta say that the balance of the sweetness from the sponge and the tartness from the yogurt was pretty explosive. This is definitely a nice twist to my nostalgic dessert.
Raspberry Frozen Yogurt Roll
½ cup sugar
¾ cup self-raising flour
2 tablespoon melted butter
2 tablespoon sugar, extra
¼ cup raspberry jam (seedless)
1 cup plain non-fat frozen yogurt
½ cup fresh raspberries
1 cup whipped cream
Fresh raspberries to decorate
Greased and line the base and sides of a 9” x 12” inch jelly roll pan, with parchment paper.
Beat eggs in a bowl with an electric mixer for about 3 minutes or until thick and creamy. Gradually add in the sugar and continue to beat until dissolved between each addition. Then fold in flour and butter. Spread mixture into prepared pan.
Bake in a preheated oven at 375 degrees F for 12 minutes.
Turn cake immediately on to parchment paper sprinkled with the extra sugar. Trim edges from sides of cake. Spread warm cake evenly with raspberry jam, frozen yogurt and fresh raspberries. Roll up from the short side using paper as a guide. Keep in freezer until you’re ready to serve.
Before serving, spread the top with some fresh whipped cream and then decorate the top with fresh raspberries.