Tuesday, July 27, 2010

Daring Baker Challenge, July 2010; Swiss Swirl Ice Cream Cake

(1x 1 1/2 quart sized 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.


•You must make the Swiss rolls, a filling for them, two ice creams and a fudge sauce, from scratch.
•You must set the dessert in a bowl/pan etc in the order given in the recipe-Swiss roll, first ice-cream, the fudge topping and, finally, the second ice cream.

I liked this challenge a lot, and as you can see we were given quite a bit of freedom in regard to recipes. I used my own.

The chocolate fudge ended up as both a layer between the ice cream and frozen yogurt as well as the filling for my swiss roll. I had a bit of fun by colouring parts of the batter.

I revisited a dulce de leche ice cream I made a few years ago and loved, as well as a raspberry frozen yogurt.

This dessert was soooo goood! I will make it again. :) I'm not sure I will make it with a fudge sauce though, that really depends on the ice cream I use. I'd be inclined to try a vanilla sauce or something fruity in the future.

swiss roll
4 eggs
1/2 cup sugar
a few drops of food colouring (optional)
1 tsp vanilla extract
1/2 cup cake flour

Preheat the oven to 375°

Prepare a 10"x15" jelly roll pan by spraying it with Baker's Joy, or use softened butter. Cut out a piece of parchment paper to fit, and spray the top of that as well, or butter that. Set aside.

Separate the eggs, placing the whites in one bowl and the yolks into a larger bowl. Let them come to room temperature, which takes about 15-20 minutes if you had just removed them from the refrigerator.

Beat the whites, gradually adding 1/4 cup of sugar. Continue beating until you have stiff peaks.

Beat the egg yolks until they thicken. Beat in the remaining 1/4 cup of sugar gradually. When the yolks have become very thick and a pale yellow colour, beat in the vanilla extract.  Sift the cake flour evenly over the yolks and carefully fold in.

Carefully fold the beaten whites into the yolk mixture.

If using the food colour, then divide the batter, and add a few drops of food colouring to the portions and gently fold in. Don't worry if it's not entirely even.

Spread the batter or batters evenly into the prepared pan, and bake for about 8-10 minutes or until the cake is done.

Spread a clean cloth towel over a flat surface and sprinkle with icing sugar. Invert the cake onto the towel and carefully peel away the parchment paper. Carefully roll the hot cake into a jelly roll using the towel and allow to cool that way.

* I thought the chocolate was a bit overwhelming for the rest of this dessert. I'd be inclined to either make a vanilla or fruity type sauce, or to half the amount here and use it more sparingly.

Chocolate filling/fudge
2/3 cup heavy cream
8 oz semisweet chocolate chips

Heat the cream until it just starts to simmer; remove from heat. Stir in the chocolate chips and continue to stir until they have melted. Cool slightly.

dulce de leche ice cream
1 1/2 cups whole milk
1  13.4 oz can dulce de leche
1 tbsp coffee liqueur

Heat the milk until bubbles begin to form around the edges. Stir in the dulche de leche and coffee liqueur. Whisk until well combined. Cool in a refrigerator for about an hour.

Process in an ice cream machine according to the manufacturer's directions.

raspberry frozen yogurt
1 1/2 cups greek style yogurt
1/2 cup sugar
1 2/3 cups frozen raspberries

Stir together the yogurt and sugar until the sugar has dissolved. Stir in 1 cup raspberries. I reserve about 2/3 cup and add those towards the end, (for texture).

Process in an ice cream machine according to the manufacturer's directions.


Carefully unroll the swiss roll and spread about half of the chocolate filling onto it. If the filling has become too stiff, then heat it carefully for a few seconds in a microwave.

Roll up the swiss roll. Place the roll into the freezer for about 15 minutes. Remove and slice.

Place the slices in a single layer into the bottom of a bowl which has been lined with plastic wrap. Spread the raspberry frozen yogurt over the swiss roll layer. Spread the remaining chocolate filling over the frozen yogurt and finish, by filling the remaining bowl with the dulce de leche ice cream. Cover with a piece of parchment paper and freeze the "bombe".

When ready to serve, remove from the freezer and allow to sit for about 10-15 minutes before inverting it onto a plate. Serve immediately.


Renata said...

OMG!!!! Love your colored rolls AND your polka dot ice cream!!! Bravo!!!

Aparna Balasubramanian said...

I think the colour in your cake is gorgeous. I found it tough enough to make it in one colour! :)

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