The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
This ice cream cake was a welcome challenge during the hot summer months! I decided to halve the entire recipe and made a mini cake (that was still large enough to serve 12 people).
The first component was a swiss roll that is filled with a vanilla whipped cream. I was familiar with the rolling method, as I've made pumpkin rolls in the past. The only change I made here was to use a 13x9-inch pan instead. Even though I followed the recipe exactly, I felt like there was way too much whipped cream for the amount of cake present. Plus, I think the cake would have been better if the roll had been filled with ice cream instead of just whipped cream. So, if I make this again, I'd probably fill it with chocolate ice cream instead.
The ice cream layers and fudge sauce came together quite nicely. I was at my mom's place when I made this recipe, so I made the ice cream without an ice cream maker. If you don't have an ice cream maker, you can find instructions on how to make your own ice cream here. I think my favorite part of this cake was the chocolate ice cream. I loved how it was rich and creamy without being a custard ice cream recipe. I will definitely be making it again.
As a whole, this recipe was fun to make, but I'm not sure if I'd make it again. I'll definitely make the chocolate ice cream again, but when it comes to ice cream cakes, I think I prefer a traditional ice cream cake.
Thanks Sunita, for hosting this month's challenge. Make sure you check out the Daring Bakers' Blogroll to see how everyone else enjoyed this cool and creamy summer treat.
Swiss roll ice cream cake
by Sunita (inspired by the Swiss swirl ice cream cake from the Taste of Home website)
Printable PDF Recipe
The Swiss rolls-
Preparation time- 10 minutes
Baking time- 10-12 minutes
Rolling and cooling time- at least 30 minutes
Filling and rolling- 5-10 minutes
6 medium sized eggs
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tblsp / 45gms/ 3 oz of all purpose (plain) flour + 5 tblsp/40gm /2.5 oz of natural unsweetened cocoa powder, sifted together
2 tblsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans
For the filling-
2C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 tblsp / 70gms/2.5oz of caster sugar
- Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
- In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
- Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
- Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
- Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
- Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
- Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
- Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
- Repeat the same for the next cake as well.
- Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
- In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
- Divide the cream mixture between the completely cooled cakes.
- Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
- Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
The vanilla ice cream-
Preparation time-5 minutes+freezing
I have made the ice cream without an ice cream maker.
2 and ½ C / 625 ml / 20 fl oz of whipping cream
1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
½ C / 115gms/ 4 oz of granulated sugar
Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.
Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
The Hot fudge sauce- I made this just after adding the layer of vanilla ice cream to the cake.
Preparation time-2 minutes
Cooking time-2 minutes
1 C / 230gms/ 8 oz of caster sugar
3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder
2 tblsp /15gms/ 1 oz of cornflour/cornstarch
1 and ½ C /355ml /12 fl oz of water
1 tblsp /14gms/ 1 oz butter
1 tsp/5 ml / .15 fl oz vanilla extract
- In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
- Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
- Remove from heat and mix in the butter and vanilla. Keep aside to cool .
The chocolate ice cream-
Preparation time- 5 minutes + freezing
2C/ 500 ml whipping cream
1 C/230gms/8 oz caster sugar
3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder
- Grind together the sugar and the cocoa powder in a food processor .
- In a saucepan, add all the ingredients and whisk lightly.
- Place the pan over heat and keep stirring till it begins to bubble around the edges.
- Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.
- Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
- Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
- Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
- Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
- Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
- Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an hour)
- Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
- Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
- Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.
- You do not need an ice cream maker for this recipe. But if you will be using one, make sure you churn the ice cream according to the manufacturer’s instructions after mixing the ingredients.
- Whipping cream is a lighter version of double cream, with at least 35 per cent fat, and it whips beautifully without being quite so rich.
- Vanilla extract is made from vanilla beans that have been steeped in alcohol while vanilla essence is commercial manufactured by chemicals.
- Caster sugar is finely ground granulated sugar. It can also be found as “superfine sugar”, “fruit sugar” or “quick dissolving sugar”. If you can’t find it, you can make your own by whizzing some regular granulated sugar in the food processor or blender.
- Keep aside enough time for cooling and chilling the rolls and also for the layers to firm up before adding the next one. Moreover, the ice creams have also got to be made before assembling. I spread out the challenge over two days. I made the cakes and ice creams on the first day, and the fudge topping and assembly on the second day.
- While adding the final layer with the second ice-cream, make sure not to add it right to the brim. It may spill and will not look good.
- While inverting the final dessert onto the serving plate, if the cling film refuses to budge from the bowl, just wipe the outside of the bowl with a kitchen towel dampened with hot water. The bowl will release from the dessert very easily.
- Take the dessert out of the freezer at least 10 minutes before serving, of course depending on how hot it is in your neck of the woods.
- Dip the knife in hot water for easy slicing.