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  • pixeltheatre 12:01 am on July 27, 2010 Permalink | Reply
    Tags: cake, , , swiss roll   

    Daring Bakers 31st Challenge: 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. With Summer finally underway in the BC Westcoast, this was a good recipe to do at this time. I split the parts over a few nights, doing the swiss roll on the first, lining the bowl and freezing the roll slices on the second, making the ice creams and and fudge on the third, and finalizing the layers on the fourth night. I only made half a recipe, but I could have easily fed eight people with it. The chocolate ice cream didn’t freeze as firmly as the vanilla one, but in the end, provided a nice sauce to go with the dessert. It’s a beautiful dessert. Great challenge. Thanks Sunita!

    Swiss roll ice cream cake

    Preparation time-

    For the 2 Swiss rolls

    30 mins each + cooling time (at least 30 minutes) before filling and rolling. The filling can be made while the cakes cool.

    -For the ice creams– 5+10 minutes + freezing time

    For the fudge topping– 5 minutes + cooling time

    Assembly– At least an hour of freezing time between each layer (I took much more)

    Equipment required

    • A large mixing bowl
    • Spatula/mixing spoon
    • Sieve
    • A small saucepan
    • Containers for ice creams
    • Cling film/plastic wrap
    • Greaseproof baking paper
    • Food processor/grinder
    • Electric/hand held beaters
    • Whisk
    • 2 Baking pans, 11 inches by 9 inches each
    • Kitchen towels
    • Cooling rack
    • A pudding bowl / any other bowl, pan in which you are going to set the dessert. I used a 2 litre capacity, 9 inches in diameter and 4 inches deep.
    • Freezer
    • Oven
    • Serving plate
    • Knife

    The Swiss rolls-

    Preparation time– 10 minutes

    Baking time– 10-12 minutes

    Rolling and cooling time– at least 30 minutes

    Filling-5-8 minutes

    Filling and rolling– 5-10 minutes


    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


    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.

      Whipping Cream

      1. 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.
      2. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
      3. Divide the cream mixture between the completely cooled cakes.
      4. 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).
      5. 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-

        Preparation time-5 minutes+freezing

        I have made the ice cream without an ice cream maker.


        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.

        The Hot fudge sauce- I made this just after adding the layer of vanilla ice cream to the cake.

        Preparation time-2 minutes

        Cooking time-2 minutes


        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


        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.

          The chocolate ice cream-

          Preparation time– 5 minutes + freezing


          2C/ 500 ml whipping cream

          1 C/230gms/8 oz caster sugar

          3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder


          1. Grind together the sugar and the cocoa powder in a food processor .
          2. In a saucepan, add all the ingredients and whisk lightly.
          3. Place thepan over heat and keep stirring till it begins to bubble around the edges.
          4. 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.
          5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.


            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 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)
            5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm. ( at least an hour)
            6. often 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.
            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.
              • Shirley 12:54 pm on August 17, 2010 Permalink | Reply

                WOW! That’s incredible! Thanks for sharing!

            1. pixeltheatre 12:02 am on July 30, 2008 Permalink | Reply
              Tags: , cake, , filberts,   

              Daring Bakers – 9th Challenge: Filbert Gateau with Praline Buttercream 

              This month’s challenge, hosted by Chris (AKA Mele Cotte), gave us a chance to try another buttercream recipe. Although it sounded very much like the Opera Cake challenge of May, I was happy to try my hand at another layer cake since I had missed the May challenge.

              The Filbert Gateau with Praline Buttercream was picked from Great Cakes by Carole Walter. After printing the recipe, which came in at six (6) pages, I read it through. And again. And again. And again. This challenge came down to six (6) recipes:

              1 Filbert Genoise
              1 recipe sugar syrup, flavored with dark rum limoncello
              1 recipe Praline Buttercream (buttercream + praline recipes)
              1 recipe Apricot berry Glaze
              1 recipe Ganache Glaze

              A first for me was the praline part of the praline buttercream. Luckily, I like filberts. I tried the method suggested to remove the skins from filberts (roasting the filberts, then rubbing the skins off with the help of a tea towel), without much success. I finally found unskinned nuts at Famous Foods, which is rapidly becoming my go-to store for all things baking. 

              I usually devote a single day to Daring Bakers challenges. This time around I thought I’d  break it up and do a bit each evening, since a lot of the components could be made in advance. By the third evening of prepping and doing dishes, however, I’d come to the conclusion I will return to the dedicated one-day schedule. I just wanted to get it done and over with.

              At the end of it all, I was somewhat happy with the results. My cake collapsed during cooling, but it gave me a new appreciation for the masking power of glaze and chocolate ganache ( 😉 ). Piping the praline buttercream became a reminder to go with the flow, as bits of praline kept getting stuck in my one-size-too-small piping tip. It’s amazing the life lessons that can be gleamed from a DB challenge…

              Bring on August!

              • Ann 9:01 am on July 30, 2008 Permalink | Reply

                Nice work!

              • Lorrie 6:45 am on July 31, 2008 Permalink | Reply

                yes! ganache will cover anything! Your cake looks great 🙂

              • Lauren 9:12 am on August 3, 2008 Permalink | Reply

                Your cake looks wonderful! Ganache is truly a secret weapon, I’m glad it served you well!

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