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 definitely a welcomed challenge. I had issues with the cake rolls because I forgot to dampen my towel but I will surely make them again- the cake rolls- probably not the entire cake. It was way too sweet for me. The thing is still sitting in my freezer. I have no desire to eat it and am afraid to give any to my kids for fear of sugar-induced behaviors! But learning how to make the swiss cake rolls was great. I love the store-bought ones but never buy them since we don’t bring a lot of evil ingredients into our home but I will make these “homemade”. They tasted way better than the store bought. Melt in your mouth.
Swiss Roll Ice Cream Cake
(inspired by the recipe of the same name from the Taste of Home website)
The Swiss rolls:
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
6 medium sized eggs
1 C / 225 grams caster sugar /8 oz + extra for rolling
6 TBS. / 45 grams/ 3 oz of all purpose (plain) flour + 5 TBS. /40 gram / 2.5 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
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.
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
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.
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
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
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
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
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
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. 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
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
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
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.