Tuesday, July 27, 2010

Let's roll it up really fast!


Oh my! I didn’t realise it’s the 27th already! Well in fact it’s almost the 28th!


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

I pretty much followed the recipe and directions (strange for me I know)… maybe I’m growing up…


The Swiss rolls:
• 6 medium sized eggs
• 1 C / 225 gms caster sugar /8 oz+ extra for rolling
• 6 tblsp / 45gms/ 3 oz of all purpose (plain) flour + 5 tblsp/40gm /2.5 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 centre of the pre heated oven and bake for about 10-12 minutes or till the centre 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 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. 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 only different things I’ve made is that I used a milk chocolate ganache instead of the chocolate fudge and I added cherries to my whipped cream for filling the swiss roll. My ice creams were ginger and cherry, and they were beautiful together!
 
Assembly:
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.


Want a slice? Or the whole thing maybe? I know I would eat it again if I still had it...

29 comments:

Swathi said...

Looks delicious.

jose manuel said...

Se ve precioso y además delicioso. Saludos

jose manuel said...

Se ve precioso y además delicioso. Saludos

morgana said...

Fresquito y buenísimo. Pa sentarse con el bol en el regazo y un cucharón y no parar.

Katrina said...

This looks so fun and yummy, Rita! I will go ahead and take one, please.

The Betz Family said...

Your cake looks great! I love the flavor combination of chocolate, vanilla, and cherries. Mmmmmm! Nice job on the challenge.

Aparna said...

I think I'm almost shocked not to see a twist on the challenge! :)
Seriously, your cake looks as good.

Eliana said...

Your version of this came out superb!

Lisa said...

OMG..a DB challenge where you made it 'as is'..I'm stunned LOL However, it's textbook perfection and looks and sounds delish!

Avanika [YumsiliciousBakes] said...

You didn't make some super creative version? *faints*

Lol, jk, this looks really good!!

Lucie said...

I would eat this right away! I love the ice cream combination you came up with.

sunita said...

I agree with aparna, am sur[rised you didn't twist the recipe, was actually looking forward to it; we do like it when you are not grown up, you know ;-)

Anyway, well done on the challenge and glad that you could join in.

The Short (dis)Order Cook said...

All I can say is, "Wow!"

Laetitia said...

well done! it looks delicious!

Ingrid said...

LOL, growing up? Hope not! :)

Nicely done!
~ingrid

George@CulinaryTravels said...

Looks fabulous!

jodye @ 'scend food said...

This looks beautiful! I bet it was a fun challenge!

Ivy said...

Looks complicated. I want to try it but don't want to go through making it. LOL

The Blonde Duck said...

Hope you're doing well!

CookiePie said...

That looks amazing!!! Love the flavors too.

Emily said...

Mmm chocolate + cherry + ginger. Fabulous idea.

This looks great! I'm impressed.

LeS GrOseiLlEs said...

Hé hé ! En France aussi on adore Clumsby Cookie !
Merci de nous régaler !!
LeS GrOsEiLleS

Leslie said...

Just checking up on you. Hope everything is ok.

madera y zinc said...

De verdad es tan sencillo como parece?

Estoy de acuerdo con morgana, es para sentarse cuchara en mano y no parar hasta dejar el bol reluciente!

http://therestauralist.blogspot.com

madera y zinc said...

Eh, clumbsy Cookie, para cuando un nuevo post? Lo estamos esperando impacientes! Besitos!!

Amy said...

YUM!

myrtle said...

WoW! looks super yummy. . =)

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Varshini Sudharsan said...

Yum yum yum....Love your blog so much..:)

Happy to follow you :)

Manuela © said...

Olá! Já não vinha cá há MUITO tempo, vejo que o teu blog está parado... Espero que esteja tudo bem contigo. Beijinhos