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Have Your Cake And Eat It Too, With Some Ice-cream! Swiss Swirl Ice-cream Cake: Daring Bakers Challenge, July 2010

Posted Jul 27 2010 12:00am


Time again for my Daring Bakers post and this time it’s a cake and some ice-cream, all in one. Even though the challenge and its individual components weren’t really all that difficult to do, I still managed to have problems!

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, a friend and this month’s host wanted us to make our own swiss roll cake, two flavours of ice-cream and a chocolate fudge sauce. We then had to layer slices of swiss roll, the ice-creams and fudge sauce to make an ice-cream cake/ bombe.
She gave us the freedom to use either the given recipes or our own for each of the components, and that’s a lot of freedom in a DB challenge.
You can find the detailed challenge recipe on this month's host blog .



My "rescued" Swiss Swirl Ice-cream Cake!


It was our daughter’s birthday early this month and though she had already decided on her birthday cake , she decided she liked this one too. Since she was planning to celebrate her birthday with her friends on a weekend, she thought we could celebrate her actual birthday with this cake. I thought it was a good idea, too. It is another story that what I ended up with an “Ice-cream Cake in a Chocolate Puddle”!



My Experience:


This challenge was a bit spooked for me from the word “go” and turned out to be a bit of an obstacle race/ hurdle! It shouldn’t have been, as it’s not difficult to make ice-cream, a sponge roll and some fudge sauce.

I have never made a swiss/ jam roll before, for the simple reason that I don’t have a suitable pan to bake the sponge in. This was hurdle number one!
I have a small countertop microwave-cum-oven and most conventional sized bake ware just doesn’t fit into it. I do have a rectangular tin but I would have a very small sponge (and not much of the cake to “roll”) if I used that. Since that was the only close to suitable thing I had, I decided to make my sponge in that.

Both the ice-creams in this challenge, like all the ice-cream I make, are eggless so I thought I would do this whole challenge eggless. That decision presented me with the second hurdle!!
Trying to make an eggless sponge is not easy because it is the eggs that largely are responsible for the texture of a sponge cake. But I found a vegan recipe which seemed promising and went to work. The resulting cake was so awful, that there was nothing I could do but throw it out.

So I decided I would forget about going “eggless” with this challenge and decided to use the given recipe to make my sponge. I had seen some pictures of beautiful multi-coloured sponge rolls and decided I would get creative and make a chocolate-vanilla striped sponge roll. If you haven’t guessed by now, this was hurdle number three!!!

I divided my cake batter in to two, one chocolate and one vanilla. I piped alternative rows of batter and baked it. It was just perfect; that is, till I started rolling it up. That’s when the roll stated coming apart and I was left with a chocolate-vanilla spongy mess.

I would have given up at this point but I had promised the birthday girl a cake with swiss roll and ice-cream.
So back I went to the drawing board my mixing bowls and oven, and turned out a plain vanilla sponge. The sponge turned out perfect but it was time for the fourth hurdle!!!!

This time, my cream refused to whip up even though the cream, beaters and bowl were chilled.
The only cream I get here is 25% cream but it usually whips up stiff on what a friend calls “beating the heck out of it”. Not this time, though.
So I tried whipping up a fresh batch of cream. This time, the cream took pity on me, co-operated and stood tall.



The anemic version before disaster struck!


At this point it struck me that my vanilla sponge roll was filled with vanilla cream. This is not a bad thing, but it is the reason why my finished cake looks pale and anemic.
A contrast would have worked in terms of flavour as well aesthetics but with all the excitement that was going on, I forgot to add the cocoa powder/ chocolate to the sponge batter and then to the cream filling as well!



Mango Ice-cream ( the one in my cake is chocolate chip free)


The one part of this challenge I had no problems with, was my ice-cream. Ice-cream (gelato actually, as I tend to leave out the cream mostly) is something I make frequently, especially during the summer and they’re always eggless and made by hand, as I don’t have an ice-cream machine.

Since mangoes are still very much around, I made Mango Ice-cream (left out the chocolate chips this time, but added some cream). My other ice-cream was Cookie Crunch Vanilla Ice-cream . You can find my ice-cream recipes on the respective posts.



Cookie Crunch Vanilla Ice-cream


I didn’t have problems making the chocolate fudge sauce, but it proved to be my hurdle number five!!!!!
Now all I had to do was assemble my Swiss Swirl Ice-cream Cake.
I didn’t have a dome shaped mould, so I used a round glass dish. I lined the base and sides with swiss roll slices and had enough slices to cover the top after adding all the layers. So my ice-cream cake had a swiss roll base too.

Now the challenge recipe suggested using the chocolate fudge sauce as a layer between two layers of ice-cream. However, me being what I am, I had to do things differently and decide to use the sauce as the last layer. I thought that the chocolate sauce would form a lovely layer at the bottom of my cake.



The "Ice-cream Cake in a Chocolate Puddle" version!


Was I ever wrong?
I layered the chocolate fudge sauce over the second layer of ice-cream and it froze beautifully. Once this was covered with a layer of cake slices and unmoulded it was just perfect. I even piped some of the refrigerated fudge sauce at the base of my cake.

When I decided to take the cake out of the freezer and cut it, things began to go wrong. It’s raining here right now and much cooler than it usually is. Yet the fudge sauce layer started melting out from the base and pooled around my cake. The ice-cream layers were still solid.
So my somewhat passable cake was now sitting in muddy looking chocolate fudge sauce puddle!
Now, I understood the rationale behind suggesting that the fudge sauce went in between the two layers of ice-cream but it was too late to do anything about that.

I still needed a picture of a Swiss Swirl Ice-cream Cake (or something close to it) for my Daring Baker post and it went against the grain to use my “Ice-cream Cake in a Chocolate Puddle” as proof of my completed challenge.

So I got my brain working in "rescue the cake" mode. I stuck the cake in its puddle back into the freezer. I scraped off the frozen “chocolate puddle” and fixed the raggedy looking edges of the cake by hiding that behind some chocolate covered wafer balls. Some sprinkles brightened up my rather sad looking cake a bit I was left with an apology of an ice-cream cake.
But this is a single edition original. I can bet you never ever saw an ice-cream cake that looked like mine!



Verdict:


The effort I spent on making my cake and then writing this “desperately trying to be witty” kind of post has tired me out. So I’ll keep this short.

Forget about how my ice-cream cake looks. This is a perfect example for the saying, “Never judge by appearances” because this cake is good. After all, what’s not to like about a sponge roll, not one but two flavours of ice-cream and chocolate fudge sauce?
And as a bonus, this is a cake which freezes extremely well so is good candidate if you’re looking for a cake you can make ahead.

Now go on, and see how this cake should really look by taking a tour of the other Daring Bakers out there.


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