The Daring Bakers Challenge July 2010: Swiss Swirl Ice Cream Cake


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 was a simple and fun recipe to make. I let the boys help and they had a great time. I would make this again for a bbq or some other family/friends get together. I was in a bit of a hurry trying to get it assembled so I rushed it a bit and the vanilla ice cream ended up melding more with the swiss roll than I had intended. It was still good though and really no harm was done other than the fact it wasn’t as pretty as I would have liked it to be.

There are 5 different recipes for this but I am sure you could substitute store-bought for homemade, but homemade is always so much better.


With homemade caramel sauce

Swiss Roll
6 medium eggs
1 cup super fine sugar
6 tablespoons flour
5 tablespoons cocoa
2 tablespoons boiling water

Preheat oven to 400. Spray two 11 x 9 pans with non stick spray and set aside.
In your mixer put in sugar and eggs. Beat until light and smooth and they hold a ribbon for 10 seconds. Then fold in flour and cocoa working in three batches. Fold in water. Spread mixture evenly between the two pans and bake for 10-12 minutes until springy to the touch. Spread a kitchen towel on the counter and sprinkle a little caster sugar on it. Then turn cake out on towel and roll cake including towel starting from a short side. Repeat for other cake. Let cool on a rack seam side down.

Filling
2 cups whipping cream
1 vanilla bean pod
5 tablespoons super fine sugar

In a food processor grind together sugar and vanilla pod. Then add to a mixing bowl with whipping cream and beat until very thick.

Unroll the cake at this time and evenly divide filling between cakes then roll up again with out the towel and wrap in plastic wrap. Let chill until need seam side down.

Vanilla Ice Cream
2 1/2 cups whipping cream
1 vanilla bean
1/2 cup sugar

Scrap out vanilla beans. Add to cream and sugar in a bowl, whisk together until throughly mixed. Put into a freezer friendly container and freeze until firm at edges. Remove from freezer and beat until smooth then return to freezer. Do this 3-4 times and then let it set completely.


With homemade hot fudge sauce drizzled on top

Hot Fudge Sauce
1 cup super fine sugar
3 tablespoons cocoa powder
2 tablespoons cornstarch
1 1/2 cup water
1 tablespoon butter
1 teaspoon vanilla extract

In a small saucepan whisk together sugar, cocoa, cornstarch and water. Place pan over medium heat and stirring constantly, till it begins to thicken and is smooth. Remove from heat add in butter and vanilla. Set aside to cool.

Chocolate Ice Cream
2 cups whipping cream
1 cup super fine sugar
3 tablespoons cocoa powder

Mix together cocoa and sugar, in a saucepan add all ingredients and whisk lightly. Place pan over heat and keep stirring until it begins to bubble around the edges. Remove from heat and cool completely before transferring to a freezer friendly container. Let the edges set then beat until smooth do this 3-4 times then let set completely until ready to use.

To Assemble:
Cut the Swiss Rolls into 1″ thick slices. Cover the inside of a bowl with plastic wrap, arrange two slices in the bottom of the bowl then start arranging slices up the side of the bowl. When done place in freezer to set for 30 minutes. Then soften vanilla ice cream and take bowl out of freezer, spread the ice cream on top of the cake slices. Cover and freeze until firm about an hour. Add the fudge sauce on top of the vanilla ice cream then cover and freeze until firm about an hour. Finally soften chocolate ice cream and spread it on top of fudge sauce, cover and freeze until completely set 4-5 hours. Remove plastic cover and place on serving plate. Turn out and remove plastic wrap. Let cake set for 10 minutes out of freezer before cutting. Dipping your knife in hot water helps too.

Like I said I rushed mine a bit and didn’t let things set as long as they needed to between layers so mine aren’t as defined as they should be, but it was still good and next time I will make sure to make this the day before I want to serve it.

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