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.For this challenge we had to make 2 kinds of ice cream - the recipes given in the challenge were for vanilla and chocolate, but I decided instead to make dulce de leche and cinnamon. I also made caramel sauce for serving, and it was the perfect accompaniment to the cake. This is quite divine. My only regret is not thoroughly reading the recipe when making the Swiss Roll. That led to quite the catastrophe, but I managed to piece it together and still roll it up with the whipped cream.
Recipes from the challenge:
Swiss Roll Ice Cream Cake
Preparation time: 10 minutes
Baking time: 10 - 12 minutes
Rolling and cooling time: at least 30 minutes
Filling: 5 - 8 minutes
Filling and rolling: 5 - 10 minutes
Preparation time: 10 minutes
Baking time: 10 - 12 minutes
Rolling and cooling time: at least 30 minutes
Filling: 5 - 8 minutes
Filling and rolling: 5 - 10 minutes
Ingredients:
6 medium sized eggs
1 C / 225 grams caster sugar /8 oz + extra for rolling
6 TBS. / 45 grams/ a pinch over 1.5 oz of all purpose (plain) flour + 5 TBS. /40 gram / a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together
2 TBS. /30 ml / 1 fl oz of boiling water
a little oil for brushing the pans
For the filling:
2 C / 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 TBS. / 70 grams / 2.5oz of caster sugar
Directions:
1. 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.
2. 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.
1. 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.
2. 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.
3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
5. Place a pan in the center of the pre-heated oven and bake for about 10-12 minutes or till the center is springy to the touch.
6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it. Very important. I didn't use sugar on my towel and it was not good!
7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
8. 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.
9. Repeat the same for the next cake as well.
10. 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.
11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
12. Divide the cream mixture between the completely cooled cakes.
13. 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).
14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
5. Place a pan in the center of the pre-heated oven and bake for about 10-12 minutes or till the center is springy to the touch.
6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it. Very important. I didn't use sugar on my towel and it was not good!
7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
8. 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.
9. Repeat the same for the next cake as well.
10. 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.
11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
12. Divide the cream mixture between the completely cooled cakes.
13. 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).
14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
Vanilla Ice Cream
Preparation time: 5 minutes + freezing
I have made the ice cream without an ice cream maker.
Ingredients
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 / 115grams/ 4 oz of granulated sugar
Directions:
1. 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.
2. 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.
Hot Fudge Sauce
Preparation time: 2 minutes
I made this just after adding the layer of vanilla ice cream to the cake.
Cooking time: 2 minutes
Ingredients:
1 C / 230 grams / 8 oz of caster sugar
3 TBS. / 24 grams /1.5 oz of natural unsweetened cocoa powder
2 TBS. /15 grams / 1 oz of corn flour/cornstarch
1 ½ C / 355 ml /12 fl oz of water
1 TBS. /14 grams/ 1 oz butter
1 tsp/ 5 ml / .15 fl oz vanilla extract
Directions:
1. In a small saucepan, whisk together the sugar, cocoa powder, corn flour and water.
2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
3. Remove from heat and mix in the butter and vanilla. Keep aside to cool.
Chocolate Ice Cream
Preparation time: 5 minutes + freezing
Ingredients:
2 C / 500 ml whipping cream
1 C / 230 grams / 8 oz caster sugar
3 TBS. / 24 grams / 1.5 oz of natural unsweetened cocoa powder
Directions:
1. Grind together the sugar and the cocoa powder in a food processor.
2. In a saucepan, add all the ingredients and whisk lightly.
3. Place the pan over heat and keep stirring till it begins to bubble around the edges.
4. 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.
5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
1. Grind together the sugar and the cocoa powder in a food processor.
2. In a saucepan, add all the ingredients and whisk lightly.
3. Place the pan over heat and keep stirring till it begins to bubble around the edges.
4. 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.
5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
Assembly:
1. Cut the Swiss rolls into 20 equal slices
(approximately 2 cms each).
2. Cover the bottom and sides of the bowl in
which you are going to set the dessert with
cling film/plastic wrap.
3. 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).
4. 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.
1. Cut the Swiss rolls into 20 equal slices
(approximately 2 cms each).
2. Cover the bottom and sides of the bowl in
which you are going to set the dessert with
cling film/plastic wrap.
3. 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).
4. 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)
5. Add the fudge sauce over the vanilla ice
cream, cover and freeze till firm. (at least an
hour)
6. 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.
7. 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.
8. 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.
5. Add the fudge sauce over the vanilla ice
cream, cover and freeze till firm. (at least an
hour)
6. 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.
7. 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.
8. 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.
Additional recipes I used:
Dulce de Leche Ice Cream: http://smittenkitchen.com/2008/05/dulce-de-leche-ice-cream/
Cinnamon Ice Cream adapted from recipe by Emily Luchetti in A Passion for Ice Cream
2 3/4 c heavy whipping cream
1 c milk
2/3 c sugar
3 cinnamon sticks
1/8 tsp ground cinnamon
1/8 tsp kosher salt
Combine the cream, milk, sugar, cinnamon sticks, cinnamon, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Pour into a bowl and cool over ice bath to room temperature. Refrigerate for at least 4 hours. Strain cream, discard cinnamon sticks, and church in ice cream machine.
Caramel Sauce adapted from recipe by Emily Luchetti in A Passion for Ice Cream
2 c sugar
1/2 c water
1 1/2 c heavy whipping cream
1/8 tsp salt
2 ounces (4 T) unsalted butter
1 T very good vanilla
Stir the sugar and water together in a heavy saucepan. Cook over medium-high heat until the sugar dissolves, about 2 minutes. Increase heat to high and continue to cook, without stirring, until the sugar is medium amber in color. Remove pot from heat and slowly stir in about 1/4 c of the cream. (It will sputter, so be careful. At this point I always think I've ruined it, but just keep stirring.) Continue adding the cream and then add the salt and butter and whisk until smooth. Add the vanilla last. This can be stored in the fridge, just microwave for 10 to 30 seconds and stir before serving.
***I could drink this straight, that's how good this is, so consider yourself warned.
