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.-
I was kinda excited to make this cake. I really do like ice cream cake. Maybe it is because my birthday is in June and it was always starting to get hot around my birthday. Who knows. But I was having some ladies over to my house for a Mother's Group meeting, so I thought it would be a good time to make the cake.
I made the batter for the cake as directed.... but instead of making 2 smaller roles, I make one big role on my half sheet aluminum pan. I used a silpat and cake release to keep it from sticking. Otherwise I followed the directions for the cake part of the desert. I used a different filling. Mainly because my ice creams took up more dairy than I bought. When I went shopping I wasn't sure which ice creams I was going to make. I thought for sure I over bought, but I was wrong. So I made a buttercream frosting. I actually paired very nicely.
For the ice creams I broke out some recipes of my mom's. I am not sure where she got them. Somewhere in the abyss of the Internet I am sure. She must have printed them some time ago because she really couldn't eat ice cream after she had cancer. It was just one of those things. She had some fun flavors that I really contemplated. Lavender being one of them. Since I do not have access to the AMAZING lavender in my parent's yard right now, I had to pass. In stead I made sour cream ice cream and chocolate velvet ice cream. They were great. Chris didn't much care for the sour cream ice cream... I know, isn't everyone shocked?! No, we are not! But he did like the Chocolate velvet. The sour cream ice cream tasted almost like cheesecake.
My cake wasn't picture perfect, but it tasted good. I took the pictures the next morning... since the meeting was at night and so the lighting wasn't great.
Sour Cream Ice Cream:
2 cups heavy cream
1 cup sugar
1 tablespoon fresh lemon juice (I used vanilla instead)
6 egg yolks
2 cup sour cream
In a medium saucepan combine the cream, sugar, and lemon juice. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1/2 cup of the hot cream into the egg yolks. Whisking, gradually add the egg mixture in a slow, steady stream to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat and stir in the sour cream in 4 additions. Strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. refrigerate until well chilled, at least 2 hours.
Remove from refrigerator and pout into the bowl of an ice cream machine. Freeze according to manufacturer's directions. Transfer to an airtight container and freeze until ready to serve.
Chocolate Velvet Ice Cream:
3/4 cup unsweetened cocoa
1 cup sugar
4 egg yolks
1/2 cup milk
2 cups well chilled heavy cream
1/8 teaspoon salt
2 teaspoons vanilla
In a bowl, combine the cocoa and sugar. In a metal bowl with the mixer beat well the egg yolks, milk, and cocoa sugar mixture and strain the mixture through a fine sieve into another bowl. Set the bowl over a pan of simmering water and with the mixer beat the mixture for 7-10 minutes, or until thickened and double in volume. Set the bowl in a bowl of ice and cold water and with the mixer beat the mixture until cold. Beat in the cream, salt, and vanilla and beat until thickened and almost double in volume. Transfer the ice cream freezer and freeze it according to manufacturer's instructions.
The recipe as I received it:
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
Ingredients-
6 medium sized eggs
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 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
Method-
- 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.
- 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.
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 / 115gms/ 4 oz of granulated sugar
Method-
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
Ingredients-
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
Method-
- 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
Ingredients-
2C/ 500 ml whipping cream
1 C/230gms/8 oz caster sugar
3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder
Method-
- 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.
- 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. 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.
