Wednesday, July 28, 2010

Daring Bakers July: Swiss Swirl Ice Cream Cake


How exciting! So for the longest time I've been hearing about the Daring Kitchen but I never really knew what it actually was. It wasn't until around mid-June that I found it online and applied to join. It's a baking/cooking online community that sets out a secret challenge every month, and all members are required to whip up his own version of it from scratch. However, because it's a secret, no one is allowed to post his actual creation until the end of the month.

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. It was a huge creation that is probably one of the most ambitious things I've ever tried to make. Actually, I ended up with too many ingredients, and bowls that were too small, so I made 2 of them (which also gave me more chances to experiment with different flavors). Unfortunately, the vanilla cake didn't come out quite as pretty as the chocolate, but oh well.

Keep in mind that this isn't just any ordinary ice cream cake. The entire process can be broken down into 5 different components: the cake, the cake filling, 2 flavors of ice cream, and chocolate fudge sauce. Needless to say, it was quite a time-consuming project. But, at the end of the day, it was quite well worth it :) I would say that for the most part, this Daring Bakers Challenge was a success (though I still wish the vanilla cake came out prettier).

Swiss Swirl Ice Cream Cake (hosted by Sunita from Sunita’s world- life and food)

1. Chocolate Sponge Cake


-3 medium sized eggs
-1/2 cup caster sugar /4 oz+ extra for rolling
-3 tblsp of all purpose (plain) flour + 2.5 tblsp natural unsweetened cocoa powder, sifted together
-1 tbsp of boiling water
-a little oil for brushing the pans

1. Brush a baking pan ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper.
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. Spread the batter 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.

*Note: for the vanilla cake, I omitted the cocoa powder and instead added about 1/2 tsp vanilla extract.

2. Vanilla Filling


 -1 cup/ 8 fl oz of whipping cream
-1/2 tsp vanilla extract
-2.5 tblsp caster sugar

1. Mix everything together and beat until it looks like...well...whipped cream!

*Note: For the vanilla cake, I substituted the vanilla extract for 2 tbsp matcha powder to make green tea icing

3. Ice Cream


-2.5 cups / 625 ml / 20 fl oz of whipping cream
-1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
-½ cups / 115gms/ 4 oz of granulated sugar
-Extra ingredient for flavor*

1.  Mix everything together and place in a freezer-friendly container.
2. Cover and freeze until the edges just start to harden (about 30-45 minutes)
3. Remove and beat to break up the ice crystals until smooth.
4. Return to the freezer and repeat about 3-4 times.

*Note: For the chocolate, I used peanut butter (added about 2-3 tbsp peanut butter) and coconut (added about 1/2 cup toasted coconut flakes) to the ice cream. For the vanilla, I made mango and strawberry ice cream.

4. Chocolate Fudge Sauce


-1 cup / 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
-1.5 cups /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 add everything except the butter and vanilla.
2. Heat over low heat, stirring, until thick and smooth.
3. Remove from heat and add butter and vanilla.


1. Gently unroll the cakes. Slather the icing over the top, avoiding the edges.
2. Slowly roll up the cakes with the icing inside.
3. Freeze for about 10-15 minutes to make cutting easier.
4. Cut the cakes into 1-inch thick circles and use them to line a large, freezer-friendly, saran-wrap-lined bowl.
5. Send to the freezer, covered, until firm (about 30 minutes)
6. Remove from freezer and slather one flavor of ice cream evenly over the cake layer. Return, covered, to the freezer for about 1 hour.
7. Cover the first layer of ice cream with chocolate fudge sauce. Cover and freeze for another hour.
8. Remove from freezer and add the second ice cream flavor evenly over the top. Return, covered, to the freezer for at least 4-5 hours.
9. When ready to serve, remove from the freezer and uncover. Place a large, flat serving dish over the top of the bowl, then slowly upturn it. If it doesn't budge, carefully wipe the outside of the bowl with a towel soaked in hot water.
10. Remove the saran wrap.
11. Dip a serrated knife in warm water before cutting.
12. Enjoy on a hot summer day!


  1. I like the decorative nature of the flowers(?) on top. It adds a nice touch.

    Also, good luck on the east coast! I'm in university down in DC, myself. It's different from California, but it's still very nice.

    - kyrokyro via tumblr

  2. This is the first time I'm hearing about this challenge. Sounds fun and your cake looks great! I love how you made two!! haha.
    Would you mind checking out my blog? :D



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