Friday, July 30, 2010

Swiss Swirl Ice Cream Cake

Pretty-in-Pink 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.

4 large eggs
1 large egg yolk
1/3 cup sifted cake flour
3 tablespoons cornstarch
1/2 cup plus 1 tablespoon granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
pink food colouring gel (optional)

What to do for Sponge Cake:
Preheat oven to 450 degrees F and place oven rack in bottom third of oven. Using a silpat or greased and floured parchment paper cover a 17 inch  x 12 inch baking pan.

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. Cover the two bowls with saran wrap and allow the eggs to come to room temperature before using - about 20minutes.

Meanwhile, in a small bowl whisk together the sifted cake flour and cornstarch.

Place the egg yolks, along with 1/2 cup of granulated white sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for 4-5 minutes, or until thick, pale yellow, and fluffy. It will have tripled in volume. At this point beat in the vanilla extract.

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 gently.

In a clean mixing bowl (any fat in bowl will prevent stiff peaks from forming). With a 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 granulated white sugar and beat until stiff peaks form. Gently fold in the whites  until just incorporated. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife. With a toothpick or two, swirl pink food colouring gel into batter very gently. If needed, gently smooth batter once more.
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.

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.

OR, if using the silpat, roll the cake in the sponge. Roll it along the long side of the cake. (i.e. the roll will be 17 inches long).

Filling for Roll
1 jar of lemon curd mixed with 2 cups of whipped cream or whipped topping.

Assembly of roll
Unroll the cake and spread with lemon curd mixture. Gently loosen cake (may want to use a knife or metal spatula to loosen) from silpat and re roll the cake.
Place in fridge until needed.

Ingredients for vanilla ice cream
2 and ½ C  of whipping cream
1 tsp vanilla extract
½ cup of Castor sugar


1. In a mixing bowl, add the cream, vanilla and sugar and whisk lightly till everything is mixed together.
2. 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
Strawberry Ice Cream

1/2 cup granulated sugar
8 ounces softened cream cheese
3 large egg yolks
1 tsp. vanilla extract or 1 vanilla bean
3 cups half-and-half
1 heaping tsp. fresh lemon zest, grated
1 1/2 cup strawberries
1/4 cup brown sugar


1. Beat sugar and cream cheese together until smooth and creamy.
2. Beat in egg yolks and vanilla (if using liquid); set aside.
3. Dice strawberries and mash a few times with fork or potato masher.
4. Mix strawberries and brown sugar in small bowl; set aside.
5. Pour half-and-half into heavy saucepan.
6. If using vanilla bean, splice in half and scratch out inside of pod. Add to half and half.
7. Bring half and half to a low simmer.
8. Slowly mix the hot cream into the cheese mixture.
9. Pour mixture back into saucepan and heat over medium - low heat. Stir constantly until custard thickens slightly. Be careful not to boil or the egg may will scramble. About 5 minutes.
10. Remove from heat.
11.Allow mixture to cool for 20 minutes or so.
12. Add lemon zest.
13. Cover and refrigerate 4 hours or longer.
14. Stir chilled custard; freeze in your ice cream machine according to manufacturer's instructions.
15. Add strawberries when ice cream is semi-frozen and allow machine to mix in.

Assembly of Swirl Ice Cream Cake

1. Cut the Swiss rolls into 30ish equal slices (approximately 1 cm 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. 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)

5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm. (at least an hour)

6. 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.

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. 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.

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.

The cake is great! But to be honest, I would buy the ice cream and sauce pre-made. Next time I will use nutella as the cake filling with coffee and chocolate ice cream.


  1. Wow you did a beautiful job with this challenge! I love the pink color! :)

  2. Wow looks amazing. How does one become a part of these cool challenges? You did a fantastic job!

  3. Amazing! you did a great job!

  4. OOoh! I love it! I had wanted to do a lemon/raspberry combination but ended up sticking with the chocolate. Yours makes me want to try the fruity flavors. Great job! It looks divine!

  5. your swiss rolls look like a pretty wave! i like it that it's not 'perfect-looking' but artistic indeed. nice!