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Swiss Swirl Ice Cream Cake!

Tuesday Jul 27, 2010

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.

This was a fun challenge. It was perfect for the hot summer we are having!  I thought it was light and easy to use your creativity. You could make a white cake, chocolate cake. You can choose so many different ice cream flavors and the fudge just brings it all together.   I decided to make my bombe with a chocolate cake, filled with a Peach whipped cream. Inside the bombe I choose to have vanilla ice cream, chocolate fudge and peaches.

First you will need to make The cake:

6 medium sized eggs

1 C sugar + extra for rolling

6 tblsp   flour + 5 tblsp unsweetened cocoa powder, sifted together

2  boiling water

a little oil for brushing the pans

Pre heat the oven at 400 F . Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with parchment paper.

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 center is springy to the touch

Spread a kitchen towel on the counter and sprinkle a little 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.

The cake filling

2 C whipping cream

1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)

5 tblsp caster sugar

1/2 c of peaches (I took the skin out and diced them into small pieces)

Grind together the vanilla pieces and sugar in a food processor 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. Beat cream and vanilla sugar until very thick. Fold in cut peaches.

Open the cake 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-

2 and ½ C whipping cream

1 vanilla bean, minced or 1 tsp vanilla extract

½ C 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-

 1 C sugar

3 tblsp cocoa powder

2 tblsp cornstarch

1 and ½ C water

1 tblsp butter

1 tsp vanilla extract

In 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 .

How to put it all together:

Slice your cakes into about 1 inch slices.  Line a bowl with plastic wrap and  arrange two slices at the bottom of the bowl, 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.  Fill it with peach slices and cover with the rest of cake. Freeze till firm ( at least an hour)

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.

Slice and serve! YUM


David Kenison:

Wow, this looks SO good – wish I could try it!! Oh wait – I did – and it WAS that good! Even better than it looks! Nice job, Ale!

July 27th, 2010 | 1:55 pm

Thank you!!! So happy you liked it 😀

July 27th, 2010 | 2:30 pm
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