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Wednesday, July 28, 2010

Daring Bakers' Swiss Roll Ice Cream Cake

Gosh, this month's challenge hosted by Sunita of Sunita's world seemed so simple but in fact there were many factors necessary to make this cold cake successful. For one, patience had to be in place, in regards to freeze, refreeze, freeze, and refreeze the whipping cream to turn it into Vanilla and Chocolate Ice Cream. And not to mention freezing the Hot Fudge Sauce that create the boundary between the two ice cream flavors.

Another important factor was the freezer. I happened to have a not-so-powerful one that even leaving the ice cream to freeze for 5 hours did not make the texture firm and hard. It was just in between soft and firm. The fact of setting it into the maximum coldness didn't seem to make any difference. Time was luxurious then, and I did not have it sufficiently.

So the overnight freezing only resulted in a presentable Swiss roll ice cream cake, good enough to take photograph, but still not hard enough - or that I am not convinced enough - to risk cutting through it in order to show the ice cream layers. So I guess I need more time to leave it int the freezer and show the internal layers in my upcoming post. So this is what I can show for now...

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.


1. Swiss Roll
Prepare: 2 baking pans ( 11 inches by 9 inches )

- 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

- 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.

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

- 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.

2. Vanilla Ice Cream

- 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.

3. Hot Fudge Sauce

- 1 C / 230gms/ 8 oz of caster sugar
- 3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder
- 2 tblsp /15gms/ 1 oz of cornflour/cornstarch
- 1 and ½ C /355ml /12 fl oz of water
- 1 tblsp /14gms/ 1 oz butter
- 1 tsp/5 ml / .15 fl oz 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 .

4. Chocolate Ice Cream

- 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.

5. Assembly

- 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.


  1. I loved this challenge! a pity I don'see your pictures...



  2. Your photographs are excellant and show how meticulously spongecake is rolled and cake is decorated.

  3. Regardless of your freezer issues, both of your cakes look awesome! Can't wait to see the inner layers. :) As apposed to you, my freezer works even better than it was supposed to, so I had some trouble softening the ice creams for the assembly. Nevertheless, I was happy with the result. Anyways, you did a marvelous job, as usual :)

  4. Kris, it looks gorgeous even though you have not cut the inside. I am 110% positive that the inside is even prettier.

  5. They look gorgeous - incredibly neat! Well done.

  6. Wow this cake looks incredible!
    Ice cream in cake sounds wonderful to me...

    Great recipe!

  7. so we will wait for slice pictures , but must say that your Ice cream bomb looks very neat and delicious

  8. Kris, I had a problem with some of my ice cream freezing also, which turned into a bit of a disaster! Of course your cakes look gorgeous! I especially love your cake with the chocolate cream! Kudos to you for your patience and good luck with the freezing process:)

  9. Gorgeous creations Kris!! Usually home whipped ice cream does take longer to set. I typically leave mine to freeze overnight. Hopefully, yours sets nicely and we'll get to see the luscious inside :)

  10. This is very pretty ice cake cake and your presentab looks perfect!

  11. Wow, perfection if you ask me! One of the best I have seen.

  12. Im sure the inside is just as pretty as the outside.

  13. Gorgeous cakes! Can't wait for the inside shots :).

  14. O-yes, beautiful creation again! You never disappoint :) Will wait for some clicks on the layers.
    Cheers - Bhargavi

  15. I'm not at all disappointed as usual, Kris. :) I just love how meticulous you are with the finish as with the presentation.

  16. I rock? If I rock, you JAM, baby! Both your swiss rolls are phenomenal, I especially love how you created diamond shaped slices on the chocolate roll. You are gifted, Kris, in so many ways. Looking forward to seeing the interiors of these beauties! BTW..thankfully I have two freezers, because one of them wouldn't freeze my bombe completely. The other one froze it solid *phew*.

  17. Your cakes look fantastic to me! Beautiful pics!

  18. Looks really gorgeous! Can't wait to see the inside layers! The rolls are perfect!
    Thanks for you lovely comment on my post.

  19. Wow, your ice cream cakes look gorgeous! I had the same problem when making the ice cream. Even after 6h of undisturbed freezing it was still soft in the middle of the dish. Luckily I had enough time to wait for a few days after filling the cake.

  20. No matter, Kris. Your photos are fabulous. And I know it would taste delicious. I'm sorry you have freezer issues and hope to see the inside layers at a future date!

  21. Love the first version,,its so neat! its one of the prettiest :) wish mine was half as nice..

  22. your cake and your presentation always wowwww me!!!!!

  23. Kris, such a pretty cake, sorry that the fridge wasn't up to the challenge, but your skills definitely made up for it :-)

  24. Very pretty cakes you made. I love the cherry decorations, they look so lush, I just wanna take a bite.

  25. Oh, it's just beautiful! So gorgeous!

  26. That looks really pretty! Hopefully the inside is firm, too. :)

  27. What a wonderful presentation of the ice cream cake. This is my first time on your blog, it is terrific, I will return. I greatly admire your photography and presentation.

  28. Kris, they look gorgeous...I'm excited to see what the sliced layers look like. I wasn't able to join the challenge this month but I had a great time looking at the other daring bakers. Yours is really beautiful!

  29. This looks like quite a challenging recipe, but you've sure nailed it! Beautiful cake :)

  30. une pure gourmandise ce gâteau, si je continue comme ça je vais finir par être obèse :-)
    tu es la reine de la décoration
    bonne journée

  31. Very, very nice! I want some...pleeeeeeaseeeee....thk! ;-)

  32. Looks great from the outside, too bad we couldn't get to see the layers!

  33. Absolutely beautiful blog! I look forward to following!! :)

    Feel free to come join me at

    Thank you for sharing!
    Have a lovely day,
    ~All Good Things Organic

  34. The picture of the outside if so gorgeous. It will be hard to top it!

  35. Beautiful swiss roll cakes! Your photos should be in a baking book somewhere. Continue with the amazing bakes... now I'm hungry ^_^

  36. You did an amazing job! Swiss rolls are my achilles heel, so I certainly appreciate the sight of a well made one.

  37. O but I think it looks absolutely gorgeous!! Did you manage to cut it in the end? The "full" version sure looks perfect to me!