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.
Wow, what a challenge! It took me 3 days total to complete the different components of the recipe (Swiss roll, vanilla ice cream, fudge, chocolate Bailey's ice cream, and regular chocolate ice cream) and then I had to assemble the final product. It was well worth the wait. I began by making the vanilla and chocolate ice creams. Then I moved to the swiss roll. Next came the fudge and then I realized the Bailey's ice cream wasn't completely frozen, so I made another chocolate ice cream for the bottom layer.
I had a bit of trouble rolling the Swiss rolls, but it all worked out in the end. Next time I make them I will put a piece of parchment paper in between the cake and the kitchen towel before rolling. I've always been a plain vanilla ice cream fan, so I will definitely make this ice cream again. I bought actual vanilla beans for this recipe and thought it really made a difference. It was also fun to see the little vanilla beans throughout the ice cream and the cream for the Swiss rolls.
For the Swiss rolls:
6 medium sized eggs
1 cup caster sugar plus extra for rolling
6 Tbsp flour
5 Tbsp cocoa powder
2 Tbsp boiling water
Pre-heat the oven to 400 degrees F. Spray the baking pans (11 x 9 inches) with non-stick spray and line with parchment paper.
In a large mixing bowl, beat the eggs and sugar until 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 the pans in the center of the oven and bake for about 10-12 minutes or until the center is springy to the touch.
Spread a kitchen towel on the counter and sprinkle 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.
For the filling:
2 cups whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 Tbsp caster sugar
Grind together the vanilla pieces and sugar in a food processer until mixed together. In a large bowl, add the cream and vanilla-sugar mixture and beat until very thick. If you are using vanilla extract, grind the sugar on its own and then add the sugar and extract to the cream.
To assemble the Swiss rolls:
Open the rolls and spread the cream mixture over the cakes, making sure to leave a border of ½ an inch.
Roll the cakes up again without the towel. Wrap in plastic wrap and chill in the fridge until needed, seam side down.
For the Vanilla ice cream:
2 and ½ cups whipping cream
1 vanilla bean, minced or 1 tsp vanilla extract
½ cup 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 until everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then add the sugar along with the vanilla extract to the cream.
Pour into a freezer friendly container (I used a 9 x 9 inch baking pan) and freeze until firm around the edges (about 30 minutes). Remove from the freezer, beat until smooth and return to the freezer. Do this 3-4 times every 30 minutes until set completely.
For the Bailey’s ice cream:
I used David Lebovitz’s chocolate ice cream recipe and completed it without an ice cream make (same method as the other ice creams).
For the regular chocolate ice cream:
2 cups whipping cream
1 cup caster sugar
3 Tbsp cocoa powder
Grind together the sugar and the cocoa powder in a food processor. In a saucepan, add all of the ingredients and whisk lightly. Place the pan over medium heat and keep stirring until it begins to bubble around the edges.
Remove from the heat and cool completely before transferring to a freezer friendly container until firm around the edges (about 30 minutes). Remove from the freezer, beat until smooth and return to the freezer. Do this 3-4 times until set completely.
For the hot fudge sauce:
1 cup caster sugar
3 Tbsp cocoa powder
2 Tbsp cornstarch
1 and ½ cups water
1 Tbsp butter
1 tsp vanilla extract
In a small saucepan whisk together the sugar, cocoa powder, cornstarch, and water. Place the pan over medium heat and stir constantly until it begins to thicken and is smooth (about 2 minutes).
Remove from the heat and mix in the butter and vanilla. Put aside to cool.
Cut the Swiss rolls into 20 equal slices (approximately 2 centimeters).
Cover the bottom and sides of a medium sized bowl with plastic wrap.
Arrange two slices of Swiss rolls 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 until the slices are firm (about an hour).
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 until firm (at least 1 hour).
Add the fudge sauce over the vanilla ice cream. Cover the bowl and freeze until firm (at least an hour).
Soften the Bailey’s chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze until firm (at least an hour).
Soften the regular chocolate ice cream and spread it over the Bailey’s chocolate ice cream. Cover with plastic wrap and freeze at least 4-5 hours until 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.
Keep the cake out of the freezer for at least 5 minutes before slicing. Slice with a sharp knife.