Tuesday, July 27, 2010

Daring Bakers: Swiss Swirl Ice Cream Cake

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 cake! I was very excited to try this challenge and bit blown away by how much whip cream it took. The challenge was in four parts. First, I made swiss rolls with a whip cream filling, then vanilla ice cream, then chocolate sauce, and then chocolate ice cream.
My rolls were a disaster. They didn't bake thoroughly and so thus when rolled, they crumpled and stuck to the kitchen towel. Recipe problem? Nope, baker error. Daring Bakers live all over the world and our hosts make sure to include direction so everyone can understand and participate. All ingredients are given in cups and mls and temperatures are given in Celsius and Fahrenheit. I was reading quickly and saw 200 degrees. Not realizing it meant Celsius and that's what I baked my rolls at. (200 Celsius is 400 Fahrenheit). No wonder they took so much extra time! Oh well. I did persevere even with this snafu.
I chilled the rolls, sliced them, and set them in my bowl. I know they look like a big mess.
I've always made homemade ice cream with an ice cream maker, but I decided to give it a try with just my KitchenAid. My vanilla ice cream turned out quite well.
Unfortunately, my chocolate sauce did not. I thought it was right, but it wasn't. It didn't thicken right and after it froze it froze more like milk does than fudge does. It tasted like chocolate ice crystals. The poor chocolate ice cream got forgotten about and wasn't whipped as many times as it should have been. I thought it would be okay and just poured it on top and froze the whole thing for a day, but when I went to unmold it, my chocolate ice cream just hasn't set and began melting in large puddles.

Even with all of failures throughout this recipe, the end product was still pretty darn good. It didn't look pretty, but it tasted just fine. It was a fun challenge! 

Swiss Roll Ice Cream Cake
Printable Recipe
Swiss Rolls
6 medium sized eggs
1 C caster sugar +extra for rolling
6 tblsp flour
5 tblsp natural unsweetened cocoa powder, sifted together with flour
2 tblsp boiling water
a little oil for brushing the pans

For the filling-
2C whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 tblsp caster sugar

1. Preheat the oven at 400 degrees. 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 preheated 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.
Prepare filling.
1. 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.
2. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
3. Divide the cream mixture between the completely cooled cakes.
4. 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).
5. 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
2½ C whipping cream
1 vanilla bean, minced or 1 tsp vanilla extract
½ C 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.
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
1 C caster sugar
3 tblsp natural unsweetened cocoa powder
2 tblsp cornflour/cornstarch
1½ C water
1 tblsp butter
1 tsp vanilla extract
1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour 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
2C whipping cream
1 C caster sugar
3 tblsp 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. 

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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