Tuesday, August 14, 2012

Swiss Roll Ice Cream Cake

26 July 2011
I've not done justice to this Swiss Roll Ice Cream Cake I made for DD1 on her 9th birthday.  The cake doesn't look appetising, not at all.  With some balance swiss roll and ice  cream, I made it again a few days later.

The cross-section shows the various layers

And check out the one I rushed through... The former definitely looks better.

Swiss Roll Ice Cream Cake

Swiss Roll Recipe
Ingredients

(A)
6 egg yolks
20g sugar
60g fresh milk
45g corn oil
100g plain flour/cake flour
15g corn flour

(B)
6 egg whites
70g sugar

(C)
Ice cream of your choice, 2 flavours

Method
  1. Lightly whisk the egg yolks together with 20g sugar.
  2. Add in fresh milk and corn oil, mix well.
  3. Sift in plain/cake flour and corn flour and stir well. Set aside.
  4. In another bowl, using an electric mixer, beat till egg whites are frothy. Add in sugar gradually and beat till stiff peak.
  5. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
  6. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
  7. Pour batter into lined 11" x 14" pan.
  8. Using a spatula, level the top evenly.
  9. Bake @ preheated oven of 180C for 12 - 13 mins.
  10. When the cake is cooked, remove from oven and leave to cool completely.
  11. Spread a layer of whipped cream/butter cream/jam onto the sponge cake. Roll it up and chill in fridge.
Chocolate Fudge
Ingredients
200g caster sugar (I used 150g)
3 tbsp of natural unsweetened cocoa powder
2 tbsp cornstarch
1 ½ cup water
1 tbsp butter
1 tsp vanilla extract (I omit)
Method
  1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
  2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
  3. Remove from heat and mix in the butter and vanilla. Keep aside to cool .
Assembly
  1. Cut the Swiss rolls into equal slices.
  2. Cover the bottom and sides of the bowl (I used a loaf pan instead) in which you are going to set the dessert with cling film/plastic wrap.
  3. Arrange swiss roll slices at the bottom and sides of the pan, with their seam sides facing away from the pan.
  4. Cover the bowl with plastic wrap and freeze till the slices are firm. (I missed out this step)
  5. Soften the first flavoured ice cream (for my case, it's raspberry ripple). 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.
  6. Add the fudge sauce over the first layer of ice cream (chocolate chip ice cream for me), cover and freeze till firm (I left it overnight).
  7. Soften the second flavoured ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
  8. 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.
  9. Keep the cake out of the freezer for at least 10 minutes.

2 comments:

Jess @ Bakericious said...

I love ice cream cake, this looks good.

kelly said...

This looks easy. I'm planning to make this for my bf's bday.