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.

Sunita was generous enough to let us each pick our own flavors for all the components!  This made the challenge very exciting and every night as I went to bed I ran through different flavor combinations in my mind.  I considered doing a tiramisu flavored bombe using vanilla sponge filled with whipped cream, a zabaglione ice cream, a chocolate mocha sauce, and coffee ice cream. I also considered doing an Indian inspired bombe with a vanilla sponge, saffron-pistachio ice cream, white chocolate sauce, and cardomom ice cream.  However, in the end I decided I was going to do a tropical flavored bombe with a vanilla sponge, coconut ice-cream, milk chocolate sauce, and passion fruit ice cream.

 

{SWISS SWIRL ICE-CREAM CAKE}

 

{SWISS ROLLS}

Source: "The Cake Bible" 

{For the Roll}

1/3 cup (30 grams) sifted cake flour

3 tablespoons (25 grams) cornstarch (corn flour)

4 large eggs (2 separated, 2 whole)

1 large egg yolk

1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

Method:

1. Preheat oven to 400 degrees F  and place oven rack in the center of the oven.   Spray with a non stick vegetable spray, a 17 inch (43 cm) x 12 inch (30 cm) baking pan, line it with parchment paper, and spray again.   Dust a clean dish towel with confectioner's sugar and set aside.
2. While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl.  To the two yolks, add the additional yolk, and the two remaining eggs.  Allow the eggs to come to room temperature before using (about 30 minutes). 
3. In a small bowl whisk together the sifted cake flour and cornstarch.  
4. Once the eggs are at room temperature, place the egg yolks, along with 1/2 cup (100 grams) of granulated white sugar, in your electric mixer, fitted with the paddle attachment.  Beat on high speed for five minutes, or until thick, pale yellow, and fluffy.  (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)  Beat in the vanilla extract. 
5. Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated.  Sift the remaining flour mixture into the batter and fold in. 
6. In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form.  Sprinkle in the remaining one tablespoon (~15 grams) granulated white sugar and beat until stiff peaks form.  
7. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated.  
8. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife. 
9. Bake for about 7 minutes or until golden brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back. 
10. Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with confectioners sugar.  Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the sponge, with the towel, while it is still hot and pliable. Place on a wire rack to cool. 

For the Filling:

1 cups  (480 ml) whipping cream

1 tsp vanilla extract

2 tbsp granulated sugar

{Method}

1. Beat cold cream until foamy.
2. Slowly drizzle in the sugar and beat until soft peaks form.
3. Add the vanilla extract and beat until stiff peaks form.
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.

{COCONUT ICE-CREAM}


Source:  "Delicious Days" by Nicole Stich

{Ingredients}

2/3 cup (160 ml) heavy cream

1 cup (250 ml) unsweetened coconut milk

2 ounces (60 gr) palm sugar, or 1/4 cup white or unrefined cane sugar

{Method}

1. Mix together coconut milk and sugar with a hand blender
2. Add the heavy cream and stir until well blended.
3. Cover and chill overnight
4. Freeze in ice cream maker according to the manufacturer's directions.

{MILK CHOCOLATE SAUCE}

{Ingredients}

2 tbsp (packed) light brown sugar

1/8 tsp salt

2 tbsp light corn syrup

¾ cup whole milk

1 tbsp corn starch mixed with a little cold water

4 oz premium-quality milk chocolate, finely chopped

1 tbsp unsalted butter, at room temperature

½ tsp pure vanilla extract

{Method}

1. Stir the sugar, salt and corn syrup together in a medium heavy-bottomed saucepan. Pour in the milk and stir to blend. Put the pan over medium heat and bring the mixture to a boil, stirring frequently. 
2. Make a corn starch slurry with cold water.
3. Turn the heat to medium-low and add the slurry.  Cook, still stirring, for 3 minutes. 
4. Remove the pan from the heat, add the chocolate and stir until it is melted and the sauce is smooth. Stir in the butter and vanilla. 
5. Pour the sauce into a clean jar. Cool to room temperature, then cover and refrigerate until needed.

{PASSION FRUIT ICE CREAM}

Source: modified from "The Perfect Scoop" by David Lebovitz

{Ingredients}

1/2 cup (125 ml) fresh or frozen passion fruit pulp or concentrate (6-8 passion fruits – strain the pulp to separate from the seeds)

1 cup (250 ml) heavy cream

6 tbsp (90 ml) whole milk

7 tbsp (85g) sugar

pinch of salt

{Method}

1. Mix  the passion fruit puree and the granulated sugar with a hand blender
2. Add the salt, whole milk, and whipped cream.
3. Mix well and  cover.  Refrigerate overnight.
4. Freeze according to manufacturer's directions. 
   

{ASSEMBLY}

1. Cut the Swiss rolls into 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. Churn the coconut 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 milk chocolate sauce over the vanilla ice cream, cover and freeze till firm . (at least an hour)
6. Churn the passion fruit ice cream. Spread it over the milk chocolate 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.
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.

{NOTES}

 I will definitely be making this dessert again!  The flavor combinations are endless and I can't wait to try different variations.  The Swiss Roll recipe that I used was beautiful ... it just melted in your mouth.  I can see myself using that recipe for other desserts.  Thanks Sunita for a wonderful  summer challenge!