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Swiss Roll Ice Cream Cake

27 Jul

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.

We had a really hard time deciding on flavors for this months Daring Bakers Challenge. In the end Nicole made an Orange Cream Swiss Roll with Vanilla and Chocolate ice cream and chocolate fudge. While Krista made a Banana & Hazelnut Swiss Roll with Banana and Peanut Butter ice cream and chocolate fudge. Both we’re quite delicious though we each experienced a few bumps along the way in our recipes.

Nicole’s Orange Cream Swiss Roll Ice Cream Cake

Orange Swiss Roll

INGREDIENTS
7 egg whites
1 cup flour
1/8 tsp salt
4 egg yolk
3/4 cup sugar4 tbsp (approx.) thawed concentrated orange juice
1/2 tsp vanilla extract

STEP 1) Preheat oven to 350F. Let egg whites stand at room temperature for atleast 30 minutes. Sift together flour and salt. Set aside

STEP 2) Line pan with parchment paper (or tin foil like I used).

STEP 3) Beat egg yolks until thickened. Gradually add flour until thick and lemon coloured. Add orange juice concentrate and vanilla.

STEP 4) Add flour mixture and mix well.

STEP 5) In another bowl, beat egg whites on high until soft peaks form. Fold into batter.

STEP 5) Spread into prepared baking pan and cook for 10-12 minutes (or until cake springs back when touched lightly at the centre). Cool for 5 minutes. Turn cake over on tea towel sprinkled with confectioners sugar. Peel off paper, and roll up with tea towel between the cake. Cool cake completely.

STEP 6) Unroll cake and spread filling (recipe below) within 1/2 inch of the edge.

STEP 7) Roll cake up, wrap in plastic wrap and place in freezer until firmed and you are ready to assemble the cake.

Orange Cream

INGREDIENTS
1 cup whipping cream
2.5 tbsp icing sugar
a few tbsp thawed frozen orange juice concentrate

STEP 1) Beat all ingredients together until firmed. Refrigerate until needed.

Chocolate Ice Cream

INGREDIENTS
1 cup whipping cream
1/2 cup icing sugar
1.5 tbsp cocoa powder

STEP 1) Mix all ingredients together in pot and place over heat. Whisk until bubbling at the edges.

STEP 2) Remove from heat and transfer to freezer friendly container. Place in freezer.

STEP 3) Stir ice cream when you notice it is starting to get firm at the edges. Do this about 3 times and then let the ice cream freeze completely.

Vanilla Ice Cream

INGREDIENTS
1 1/4 cups whipping cream
1/2 tsp vanilla extract
1/4 cup sugar

STEP 1) In bowl add cream, vanilla and sugar and mix well.

STEP 2) Transfer to freezer friendly container. Place in freezer.

STEP 3) Stir ice cream when you notice it is starting to get firm at the edges. Do this about 3 times and then let the ice cream freeze completely.

Hot Fudge Sauce

INGREDIENTS
1 cup icing sugar
3 tbsp cocoa powder
2 tbsp cornstarch
1 1/2 cups water
1 tbsp butter
1 tsp vanilla extract

STEP 1) In small pot, whisk together sugar, cocoa, cornstarch and water.

STEP 2) Place over heat and stir constantly until thickened and smooth.

STEP 3) Remove from heat and mix in butter and vanilla. Set aside to cool

Assembly

See Krista’s recipe/explanation below… no sense in repeating this process twice right!

Krista’s Peanut Butter Banana Fudge Swiss Roll Ice Cream Cake

Banana & Hazelnut Swiss Roll

INGREDIENTS
370 g butter
370 g sugar
3 bananas (mashed)
3 eggs
3 cups self-rising flour

STEP 1) Preheat oven to 400*F & line two 9x 11 cake pans with parchment paper.

STEP 2) In a large mixing bowl, cream butter and sugar untill light and fluffy.

STEP 3) Mix in mashed banana and eggs.

STEP 4) Fold in flour in small amounts.

STEP 5) Spoon into cake pans and bake for 25-30 minutes, till the centre is springy to the touch.

STEP 6) Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.

STEP 7) Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
STEP 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.

STEP 9) Repeat the same for the next cake as well.

STEP 10) Open the rolls and spread the Nutella Hazelnut Spread, making sure it does not go right to the edges (a border of ½ an inch should be fine).

STEP 12) Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

PEANUT BUTTER ICE CREAM

INGREDIENTS
1 cup creamy peanut butter
2/3 cup granulated sugar
1 cup whole milk
2 cups whipping cream/heavy cream
1 1/2 teaspoons vanilla extract

STEP 1) In a medium bowl, combine peanut  butter and sugar with an electric mixer and beat untill smooth.

STEP 2) Add milk and blend on low for 2 minutes, or untill mixture is smooth and the sugar has disolved.

STEP 3) Stir in whipping cream and vanilla with a mixing spoon or whisk.


STEP 4) Cover with plastic wrap and chill in freezer. Stir mixture every hour for 3 hours. Leave overnight in freezer.

BANANA ICE CREAM

INGREGIENTS
1 cup milk
1 cup whipping cream
1 egg (beaten)
3/4 cup sugar
2 bananas
1/4 tsp vanilla extract
1/8 tsp salt

STEP 1) In small saucepan, combine milk, cream, sugar and eggs. Cook and stir over low heat untill mixture thickens slightly and coats the back of a spoon. Remove from heat and cool to room temperature.

STEP 2) Mash or puree bananas.

STEP 3) Combine cooled custard mixture with bananas, vanilla and salt.

STEP 4) Cover with plastic wrap and chill in freezer. Stir mixture every hour for 3 hours. Leave overnight in freezer.

CHOCOLATE FUDGE SAUCE

INGREDIENTS
1 cup sugar
3 tbsp unsweetened cocoa powder
2 tbsp cornstarch
1½ cups water
1 tbsp butter
1 tsp vanilla extract

STEP 1) In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.

STEP 2) Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).

STEP 3) Remove from heat and mix in the butter and vanilla. Keep aside to cool .

ASSEMBLY

STEP 1) Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).

STEP 2) Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.

STEP 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).

STEP 4) Soften the banana 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)

STEP  5) Add the fudge sauce over the banana ice cream, cover and freeze till firm . ( at least an hour)

STEP 6) Soften the peanut butter ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .

STEP 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.

STEP 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.

Krista found this months Daring Baker’s Challenge to be super fun! She really enjoyed experimenting with flavours and a blast making ice cream by hand (Stay tuned for a future post about all the other ice cream flavours she made!). Nicole enjoyed making this months challenge but overall was not super thrilled the with final product. It was ok, not necessarily something she will be making again.

HELPFUL HINTS
You may have noticed that Krista’s cake didn’t roll so well. The cake itself was too thick and so it cracked when adding the filling. Nicole used a cookie sheet for her cake and had far more success. Thus, when it comes to the swiss roll a thinner cake is better!

Satisfy your sweet tooth! ~K & N

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1 Comment

Posted by on July 27, 2010 in Cake, Daring Bakers, Dessert, Ice Cream

 

Tags: , ,

One response to “Swiss Roll Ice Cream Cake

  1. ericasedibles

    July 27, 2010 at 10:42 pm

    They both look fantastic! Your sponge turned out so much better. I clearly should have tired a different recipe. Mine was a disaster. Well done ladies!

     

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