Tuesday, 27 July 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.
Yay I was so excited about this month's challenge, I've never made ice cream before and have been wanting to try for a while, the even more exciting thing was that I had just received a big package full of loads of different flavourings so I could really experiment with what flavour ice creams I wanted to do :D.
I spread this challenge over the space of 2 days, made the ice cream on the first and then the swiss roll, the hot fudge and assembly the next and I was pretty pleased with how it turned out. I made a vanilla swiss roll instead of chocolate and then a butterscotch and a banana ice cream, which turned out great, although the banana was slightly soft so it was a bit difficult getting it out of the bowl without a puddle of yellow banana cream everywhere hehe!
I hope everyone else had as much fun with this challenge :D.

Swiss Swirl Ice Cream Cake

Swiss Rolls

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

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

Method-

  1. 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.
  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 centre of the pre heated oven and bake for about 10-12 minutes or till the centre 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.
  10. 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.
  11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
  12. Divide the cream mixture between the completely cooled cakes.
  13. 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).
  14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
Butterscotch 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 light brown sugar

1 teaspoon butterscotch extract

Method-

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.
2. 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.


Banana 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

2 teaspoons banana extract

1 teaspoon yellow food colouring

Method-

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.
2. 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.


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

Method-

  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 .

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 butterscotch 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 banana 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.







Yum!

18 comments:

Poires au Chocolat said...

Looks yummy! Great flavours.

outoftheoven said...

Yum! Butterscotch and bananas sound delicious! Great job on the challenge!

Mimi said...

I love your flavor combinations.
Mimi

Suzler said...

Mmm, I'm really jealous of everyone's flavours now! Butterscotch and banana sounds amazing. Your pud looks superb.

GourmAndrea said...

YUM, Looks delish Natalie!!!

crumbsoflove said...

Love the flavor combination. Bananas Foster anyone?

Marcellina said...

Mmmm! Your chocolate fudge looks amazing in the centre of all the light coloured icecreams! What a striking contrast! Looks fantastic!

Paris Pastry said...

Oh my gosh! That looks so luscious! Save a slice for me??

Cakelaw said...

Butterscotch and banana sounds like a fab combination - and it looks great!

Julie M. said...

That looks delicious! The butterscotch ice cream sounds especially tasty. Nice job on the challenge!

Aparna said...

Butterscotch and banana sounds perfect. I'm just loving the flavour combinations I am seeing this challenge.

Nachiketa said...

what a lovely creation... love the colours and flavours..

Daring Baker - Swiss Swirl Icecream Cake

Cheers,
The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts

Kelly said...

Your cake looks great! And butterscotch ice cream sounds sooo good.

Tartlett said...

Your ice cream swirl cake turned out soooo well! It looks yummy and I love the single strawberry on top.

Happy Cook said...

They look absloutley super yumm and beautiful.Wish i had a slice right now.

Jenniffer said...

That looks AMAZINGLY delicious!

Mary said...

Nice--banana and butterscotch sounds like a great combination. I was disappointed that I did not get time to make this one, but there's always next month!

Ingrid said...

YUM, is right!
~ingrid