Daring Baker Challenge: Swiss Swirl Ice Cream Cake
July 27, 2010 | Print | E-mail | Filed under chocolate, daring baker, ice cream
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 have to admit, until this challenge, I had never heard of a bombe dessert before – I wasn’t even sure what it was supposed to look like. After a quick Google image search for bombe desserts though, I was ready to roll (har, har). Besides, anything involving Swiss cake rolls has got to be good, right?
I decided to make a smaller bombe, so I halved the given recipes. If you’re going to bring this cake to a party with a lot of people though, you’re definitely going to want to double the recipes and make the larger one. Also, I had a bit of trouble cutting into the finished product – as you can see in the last picture, it got slightly demolished – so I’d definitely wait longer for it to soften next time. I just couldn’t help myself I guess; it was hot, and I couldn’t wait to try it! This was a fun summer challenge, and I’d definitely make it again.
For the Swiss rolls:
- 3 eggs
- 1/2 cup powdered sugar + extra for rolling
- 3 Tbsp flour + 2.5 Tbsp unsweetened cocoa powder, whisked together
- 1 Tbsp boiling water
For the filling:
- 1 cup whipping cream
- 1/2 tsp vanilla extract
- 2.5 Tbsp powdered sugar
For the bombe:
- Two types of ice cream of your choice
- Hot fudge, caramel sauce, or other sauce of your choice
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a medium bowl, beat the eggs and sugar until very thick. When the beaters are lifted, they should leave a trail of egg on the surface for at least 10 seconds. Fold in the flour mixture gradually and then fold in the water.
Spread the mixture on the parchment paper evenly. Bake 10-12 minutes or until the center is springy to the touch.
Spread a clean kitchen towel on the counter and sprinkle a bit of powdered sugar on it. Place the top of the cake on the towel and carefully peel away the parchment paper. Trim off any crisp edges. Starting from one end, use the towel to roll up the cake, with the towel going inside. Cool the wrapped roll on a rack.
Whip the cream on high speed until soft peaks form. Add in the vanilla and sugar and continue whipping until very thick.
Unroll the cake and spread on the whipped cream, leaving 1/2″ border at the edges. Roll it back up and then wrap in plastic wrap and chill in the refrigerator until ready to use.
To assemble the bombe, cut the Swiss rolls into 10-12 slices.
Place the slices in the bottom and around the sides of a small bowl (you’re supposed to cover the bowl with plastic wrap first, but I forgot – oops. If you don’t accidently skip this step like I did, the cake will be a lot easier to get out!). Cover the bowl and freeze until the slices are firm.
Next, soften the first flavor of ice cream and spread it on top of the cake slices. Freeze for about an hour. Add on the sauce, and freeze for another hour. Finally, soften the second ice cream flavor and spread it on. Cover with plastic wrap and freeze at least 4 hours or until completely set.
When ready, remove the plastic wrap and place a serving plate on top of the bowl. Turn it upside-down and lift the bowl off of the cake. Let soften at least 10 minutes before serving.
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July 27th, 2010 at 8:53 am
OMG!! *drools*
July 27th, 2010 at 10:31 am
Great job! Your cake is so good looking!
Cheers,
Rosa
July 27th, 2010 at 11:23 am
my husband loves swiss cake rolls but, we never buy them because they’re not the healthiest but, I may make these for him! This looks delicious!
July 27th, 2010 at 11:57 am
Oh I just love yours, perfect rolls
July 27th, 2010 at 12:13 pm
Beautiful job! The spirals on your Swiss roll look perfect!
July 27th, 2010 at 2:41 pm
Love the swiss rolls, they look like they are the perfect amount of cake and cream! Nice job on the challenge!
July 27th, 2010 at 3:11 pm
It looks delicious! I should have made a half size, then I wouldn’t have eaten so much.
July 27th, 2010 at 6:19 pm
Great job! Your swiss roll looks so dark and chocolately and decadent! Nice job!!
July 27th, 2010 at 6:58 pm
that is a gorgeous cake my friend! it looks just perfect.
July 27th, 2010 at 8:05 pm
oh my gosh! i must must must have one of those! hee hee …
blessings
~*~
July 27th, 2010 at 10:28 pm
Your swiss roll looks delicious! And i want your tea towel.:D
July 28th, 2010 at 10:13 am
Great job on the challenge!
July 28th, 2010 at 10:34 am
The swiss roll looks perfect, exactly like how they are supposed to! Great job
July 28th, 2010 at 10:36 am
Wow! I’ve never seen a cake like this before, looks great!!
July 28th, 2010 at 12:25 pm
This is absolutely beautiful! Great job on the challenge!
July 28th, 2010 at 9:48 pm
Great recipe! I would love even the Swiss roll alone, but with the ice cream, it must be fantastic:)
July 29th, 2010 at 1:06 pm
Mmmmmm SO GOOD! I love the new website design! I want some….. When can I have some?! Are you going to teach me to cook yet?! IM SO HUNGRY! ^^
July 29th, 2010 at 2:08 pm
Your version of this came out amazing Tracy
July 29th, 2010 at 9:48 pm
Yes, please.
July 29th, 2010 at 11:51 pm
Wow, this looks so yummy and refreshing!!
July 30th, 2010 at 1:28 pm
You did a fabulous job! Way to go!
July 31st, 2010 at 8:32 pm
Gorgeous ice cream/swiss roll cake! Awesome job!
August 2nd, 2010 at 5:44 pm
Whoa. That is beautiful!
August 2nd, 2010 at 9:49 pm
What a lovely looking swiss roll ice cream cake. The chunks of chocolate in the ice cream filling look delicious… mmmm… chocolate explosion!! Keep up the amazing DB bakes!
January 28th, 2012 at 10:51 am
I stumbled upon this site, found one recipe and tried it out, and now I am addicted to your creative and delicious inventions in the kitchen! This recipe I am definitely trying next, and it certainly wows me with the different recipes and techniques you are using to come up with that beautiful cake!