What is a Swiss Swirl Ice Cream Cake? It is chocolate cake that has whipped cream rolled up inside it (this is where the swirl part comes from) layered on top (though built upside-down!) of ice cream! The challenge included making the cake, whipped cream, ice cream and fudge sauce all from scratch!
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.
First of all, many of the recipes in this challenge call for caster sugar, which, according to the DB website, “Caster sugar is finely ground granulated sugar. It can also be found as “superfine sugar”, “fruit sugar” or “quick dissolving sugar”. If you can’t find it, you can make your own by whizzing some regular granulated sugar in the food processor or blender.”
I, of course, could not find anywhere that sold caster sugar, so I made my own from granulated sugar. I would like to see exactly what caster sugar looks like compared to regular sugar.
Anyway, the cake was pretty easy to make, though I had some trouble removing the parchment paper from the back of it, so I had to do some patchwork, but it all worked out in the end.
The sugar that is used for the whipped cream and the vanilla ice cream (which is really just frozen whipped cream) is vanilla sugar, which (as said in the instructions) is ground sugar and vanilla pod pieces. You can make vanilla sugar anytime by adding scraped vanilla pods (leftover from other recipes) in with granulated sugar. Then you can use that instead of granulated sugar and vanilla extract in any recipe such as cookies or cake.
I made a half recipe of everything, since I know that I’ll probably be the one eating it all! So, I used half the whipped cream for the filling in the cake and froze the rest for the vanilla ice cream part. It worked out perfectly.
The chocolate ice cream was simple but took much longer to freeze than the vanilla. I think if I make it again, I’ll try whipping it up a bit and then putting it in the freezer since the vanilla was whipped first and then frozen and still worked. It was interesting to make an egg-less ice cream and one that can just be put in the freezer and just stirred every so often rather than using an ice cream machine or some other way of spinning the base. It is a good thing to know in case I ever find myself in need of egg-less ice cream again!
The chocolate fudge sauce that goes in between the ice cream layers (this is not a dessert for someone on a diet!) was also easy to make. Just put all ingredients in the pot and whisk/cook until thick and bubbly.
Altogether, this was a pretty simple challenge, but you really have to be patient and allow for cooling, chilling, and freezing time of all of the components/layers. Since I tasted all of the components individually as I went along, I am sure that it will all be worth it when it is all frozen together! (after 24 hours…) I just tried all of the components frozen together, and they are good. I ended up with more vanilla ice cream than chocolate, but since the cake is chocolate, it ended up being a good balance.
Swiss roll ice cream cake (inspired by the recipe of the same name from the Taste of Home website)
Preparation time– 10 minutes
Baking time– 10-12 minutes
Rolling and cooling time– at least 30 minutes
Filling and rolling– 5-10 minutes
The 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
- 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 center of the pre heated oven and bake for about 10-12 minutes or till the center 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.
- Grind together the vanilla pieces and sugar in a food processor 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.
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
- 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 .
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
- 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.
- 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.