Swiss Swirl Ice Cream Cake

The summer so far has been crazy, fun, hot and humid. I know what you are saying with that crooked smile, "yeah..... and so?". Well you are absolutely right nothing should come between me and my baking. Therefore, I decided this was as good a time as any to expand my horizons and take on another challenge. This time it is with the Daring Bakers. 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 Tastw of Home. What a great project to start with and so perfect for this time of year. There is not alot of baking involved but it does have several components. Sunita requested only that we have fun and stay true to the original idea. Making the Swiss rolls with a filling, two ice creams and a fudge sauce were mandatory. No problem you must know by now what an ice cream lover I am.

Making the Swiss rolls was the first step that needed to be completed, so lets get started.

Ingredients for the cake:

6 medium eggs

1 cup caster sugar + extra for rolling

6 tbs flour + 5 tbs cocoa powder sifted together

2tbs boiling water

a little oil for brushing the pans

Ingredients for the filling:

2 cups whipping cream

1 vanilla pod cut into small pieces

5 tbs caster sugar

Directions:

Preheat the oven to 400 degrees. Brush two 11"x9" baking pans with oil and line with parchment paper.

1.- In a large mixing bowl, add the eggs and sugar and beat until very thick; when the beaters are lifted it should leave a trail.

2.- Add the flour mixture in three batches and gently fold. Fold in the water.

3.- Divide the mixture in the two pans and spread evenly. Bake in center of oven for about 10-12 minutes.

4.- Spread a kitchen towel on the counter and sprinkle a little sugar over it.

5.- Turn the cake on to the towl and peel the parchment away. Trim any crispy edges.

6.- Start rolling from the shorter sides. Cool the wrapped roll on a rack, seam side down.

Make the filling:

1.- Grind the vanilla pieces and sugar in a food processor or blender until nicely mixed together.

2.- In a large bowl add the cream and vanilla sugar and beat until very thick.

3.- Divide the cream between the completely cooled cakes.

4.- Open the rolls and spread the cream mixture.

5.- Roll the cakes up again, this time without the towel. Wrap in plastic and chill in the refrigerator until needed.

I must take a minute here and mention how wonderful the vanilla-sugar came out. A very simple method of incorporating the vanilla into the sugar and adding to other ingredients. Yet I have never done this betore. I added vanilla puree and vanilla bean to cream many times in the past yet never has it ever tasted this good. I will remember this and do it again!!! Thank you Sunita.

At this point I made my own strawberry ice cream and vanilla ice cream (using the method above to incorporate a vanilla pod into the cream). I have writtten out the directions if you are interested in an earlier post. Next up is the preparation of the hot fudge sauce.

Ingredients:

1 cup caster sugar

3 tbs cocoa powder

2 tbs corn starch

1 1/2 cup water

1 tbs butter

1 tsp vanilla extract

Directions:

1.- In a small sauce pan whisk together the sugar, cocoa powder, corn starch and water.

2.- Place the pan over medium heat, stirring constantly until it begins to thicken and is smooth.

3.- Remove from heat and mix in butter and vanilla. Set aside to cool completely.

The final step is assembly (this is the fun part too):

1.- Cut the swiss rolls into 20 slices (approximately 1/2")

2.- Cove the bottom and sides of a bowl (large and about 4" deep) with plastic wrap.

3.- Arrange 2 slices at the bottom and continue around and up the sides. Cover with plastice and freeze until firm. (about 30 minutes)

4.- Soften and spread the first flavor of ice cream (strawberry for me!). Recover and freeze (approximately 1 hour).

5.- Add the fudge sauce over the frist layer of ice cream. Recover and freeze until firm (approximately 1 hour)

6.- Soften and spread the second layer of ice cream (vanilla for me!). Recover and freeze for at least 4-5 hours until completely set.

When ready to serve: remove the plastic and place serving dish on top. Invert and remove the bowl and plastic. Keep the cake out of the freezer at least 10 minutes before slicing.

Well, that's it! The instructions seem long, I know but it is really easy. You can use commercial ice cream and the can will still be fabulous. You can add nuts or even some fresh fruit of the season. I hope you give this a try and I know you will enjoy trying out the many combinations and possibilities. I know I'll do this again.