Swiss Roll Ice Cream Cake - A Daring Baker's Challenge

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.

 Ice cream is something I've always wanted to make at home, but have never gotten the chance to seeing as I don't have an ice cream maker. We had one one I was a kid, but I don't think it was ever used, so I hadn't gotten the chance to make it back when I had one around either!

You can imagine my delight when it said that we would NOT need an ice cream maker to make this ice cream for this month's Daring Baker's Challenge! I was going to do all kinds of different flavors, but when I asked the hubby what he'd like best he said vanilla ice cream and hot fudge and the swiss rolls to be chocolate with vanilla filling. Seeing as he loves swiss rolls and him and the kiddo will be eating most of this cake, I figured that staying with the basics would be best :D.

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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
Ingredients
6 medium sized eggs1 C / 225 gms caster sugar /8 oz+ extra for rolling6 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 together2 tblsp /30ml / 1 fl oz of boiling watera little oil for brushing the pansFor the filling-2C / 500 mls/ 16 fl oz of whipping cream1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)5 tblsp / 70gms/2.5oz of caster sugarPre 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 center 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.

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 cream1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract½ 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
Ingredients-
1 C / 230gms/ 8 oz of caster sugar3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder2 tblsp /15gms/ 1 oz of cornflour/cornstarch1 and ½ C /355ml /12 fl oz of water1 tblsp /14gms/ 1 oz butter1 tsp/5 ml / .15 fl oz vanilla extractIn 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 .

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.
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The recipes above are straight from The Daring Kitchen post for this month's challenge. If you would like to check out what the others have done and the recipes please go to The Daring Kitchen website!

When looking at how to assemble the ice cream cake, you'll notice in number 6 it mentions chocolate ice cream. I did not make chocolate ice cream. I have a small freezer (not enough room for two bowls of ice cream and other frozen foods) and I had more than plenty vanilla ice cream, so I instead put a layer of vanilla over the fudge. 

 I also had a rough time with rolling the cake for the swiss rolls. They cracked down each turn when rolling, but since it tastes good what does it matter :D. 

We also have no eaten this Swiss Roll Ice Cream Cake. I made this yesterday and let it set over night and am taking the photos of it as soon as I'm done typing this... not to mention that 8:10 am is a little early for ice cream cake :D. Every layer however has been tasted and approved of by both the hubby and the kiddo, which usually means all together it'll be fantastic!  

I also want to apologize for the photo (it was the only decent one that came out :( )... I was rushing to get them taken, and the ice cream was melting and they weren't gorgeous to begin with.