Aaaah the day has finally arrived.. the unveiling of my Daring Bakers creation! Now I have to admit I wasn’t the least bit excited about this challenge… I don’t particularly like icecream… or sponge cakey stuff… But I do love to make beautiful and deliciously sweet things and my husband rather enjoys eating them (icecream’s his favourite) so I thought I better not skip out on the very first challenge! Without further ado….
Ice-cream Filled Swiss Roll Bombe w/ Hot Fudge Filling
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 made a few of my own little adjustments… I decided to leave the sponge cakes the same but because I wanted a little baby bombe I spread the mixture quite thing and put it in a shorter tray… Instead of the standard cream mixture inside the sponge roll I whipped up a little raspberry mascarpone cream which proved quite delicious… I also altered the fudge sauce by using real chocolate whipped up with a little milk to make a smooth fudgey sauce… for someone who doesn’t much like ice-cream it was a real treat!
Here is the recipe…
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 and rolling– 5-10 minutes
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
- 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.
- Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
- 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.
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
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 one up myself
Preparation time-2 minutes
Cooking time-2 minutes
Good quality dark chocolate about 200g
Some milk… not sure how much I used.. probably 2-3 tbspn
Melt the chocolate on a low heat in the microwave until melted and smooth.
Whisk in the cold milk, a little at a time, until it creates a nice thick sauce… Don’t freak out, it looks a little weird at first but keep whisking, it will eventually come together..
Raspberry Mascarpone Cream – I made this one up myself as well.. hope you like it..
Preparation time-2 minutes
Cooking time-2 minutes
A punnet of mascarpone cheese..
Some frozen raspberries
A little sugar, probably about 1 tbsp but use to your taste
Whisk the mascarpone a little to ease it up… it may help to leave it out of the fridge for a bit..
Add about 3/4 cup of raspberries, it’s probably best to defrost them and drain of the excess moisture… I found that mixing them in frozen meant that it was a little sloppy later on once the raspberries had reached the same temperature as the mascarpone.
Add sugar to taste.. icing sugar is probably best.. it incorporates quicker and isn’t grainy.
The chocolate ice cream- this was so tasty! Whisk as it heats and when it starts to bubble you get a yummy froth on top which you can scoop of with a spoon and eat! YUM!
Preparation time– 5 minutes + freezing
2C/ 500 ml whipping cream
1 C/230gms/8 oz caster sugar
3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder
- 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.
- Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
- Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
- Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
- 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).
- 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)
- Add the fudge sauce over the vanilla ice cream, cover and freeze till firm ( at least an hour)
- 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 .
- 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.
- 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.