Tuesday 27 July 2010

Swiss Roll Ice Cream Cake

I loved this challenge - though I made more mistakes than I would have liked.  Instead of making a bowl shaped dessert lined with individual slices of swiss roll, I decided to make what looks like one big slice of swiss roll. It's a dark chocolate and espresso roll filled with coffee marscarpone cream...

But what's inside? Well, working from the top down, we have dark chocolate and brown sugar ice cream, fleur de sel caramel ice cream, hot fudge sauce with a hint of coffee and then more caramel ice cream and then more chocolate ice cream. Yum. 

(Also, that's sugar from rolling it on the outside, not frost!)

The odd thing about this was that I spent ages planning it and thinking of how I could make sure it rolled smoothly round the edge, how I could make the swirl look perfect on top... and then when it came down to it, I rushed and fudged several things. Very annoying. 

The brown sugar and dark chocolate ice cream is an adaption of the Rich Chocolate Ice Cream I made before. It's smooth and rich without being overwhelming. 

The fleur de sel caramel ice cream is taken from David Lebovitz's blog, here - I didn't have salted butter so I used unsalted and added a whole teaspoon of fleur de sel. I made the whole recipe but half would have more than adequate for this cake.  I contemplated writing the recipe out below, but decided that David's instructions are so good you might as well get them at his site. This ice cream is so so delicious, if a little gloopy for these purposes. Still, yum. Yum. Make it!

As I was making a chocolate roll, I tried the original recipe from the challenge. Unfortunately it didn't really work for me - it was thin and floppy and didn't taste of much. This was almost definitely my fault, but I decided to go for a different recipe as I didn't have time to mess up again. I went for Delia's Swiss Roll recipe, adapting it by adding cocoa powder and espresso.  I also couldn't face not creaming the butter and sugar first, although it's an all-in-one recipe. It's very different from the DB recipe and much more like a normal cake - it has butter and egg yolks etc. 

Thankfully this recipe worked out well, though it was a little bit thick. Once I had tipped it out onto the sugared paper, I cut it in half lengthways. Then I rolled it into the cake tin I had prepared with cling film. Unfortunately I wasn't really concentrating and it cracked slightly in a few places. 

I then cut small strips from the other half and started rolling them around to create the top of the slice, adding the marscarpone as I went.  Then it went into the freezer for a half an hour or so to set before I added the layers of ice cream and the hot fudge, chilling well between each addition. 

Unfortunately, with the first layer of the caramel ice cream, I let it melt a bit too much before spooning (pouring...) it in. It spread through to the bottom of the cake and soaked parts of it, resulting it in not looking as pretty as hoped and my having to use another lot of ice cream as the rest had melted away. It also screwed up the look of the swirl on the top, taking out some of the definition. As a result, I had to pipe/smooth another layer of marscarpone on the top of the cake.

Above was the moment of truth... when I realised how much damage I had done by adding the ice cream when it was too liquid. Rookie mistake, I know. 

Still, this tasted fantastic and I was really pleased with the flavour profile. I'd like it to look a lot neater. All in all, though, a great challenge - I was already making lots of ice cream but I wouldn't have thought of making this without Sunita and the DB's.
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.
Swiss Roll Ice Cream Cake
(Delia, David Lebovitz, my ice cream maker manual and the DB challenge recipes- see details in post)

For the brown sugar and chocolate ice cream, see this post and replace the sugar with brown sugar. 

For the fleur de sel caramel ice cream, see David's post about it, here

For the coffee marscarpone:
150g marscarpone
1 1/2 tbsp icing sugar
1 tbsp espresso powder
1 tbsp boiling water

Beat the marscarpone in a bowl a little to loosen it. Sieve over the icing sugar and beat in. Mix the boiling water and espresso powder together then add to the bowl and beat in. Put in the fridge until needed. 

For the cake:
50g softened butter
110g caster sugar
2 large eggs
90 g plain flour
20g cocoa powder
1 tsp baking powder
1 tbsp hot water
1 tbsp espresso powder

Preheat the oven to 200C/400F. Grease an then line a swiss roll tin, making sure it comes up the sides and the paper is well greased too. Put the butter and sugar into a mixer and beat until light and fluffy. Add the eggs and sift in the flour, baking powder and cocoa. Beat until just combined. Mix the hot water and espresso powder and then fold into the mixture. Spread evenly into the tin, making sure it reaches the corners. 

Bake for about 12 minutes or until it is springy to the touch in the middle. Meanwhile place a large piece of baking parchment on a surface and sprinkle with extra caster sugar. When you take the cake out of the oven, loosen the edges from the paper and then flip out onto the sugared surface. Cut all the edges off. At this point, either follow a traditional method with the coffee marscarpone, or start to line the tin with the cake for this ice cream cake. 

For the fudge sauce (half batch of DB recipe):
100g caster sugar
1 1/2 tbsp cocoa powder
1 tbsp cornflour
1 1/2 tsp espresso powder
180ml water
1/2 tbsp butter

Whisk together the sugar, cocoa, cornflour, espresso powder together with the water in a small saucepan. Stir until the sauce thickens - about 2 minutes. Stir in the butter and leave to cool. 

(Serves about 12 to 15 or more - it's very rich!)


  1. Your cake looks so pretty, well done on the challenge.Love your flavours. Glad you could join in :-)

  2. What a great idea to have made the cake itself look like a Swiss roll! It looks delicious and...OMG... Fleur de caramel ice cream is an absolute treat!

  3. Oh it looks fantastic good. David's delish ice cream and flavours that are right up my street ... your Swiss roll is calling my name!! YUM!!

  4. wow, this cake is pretty darn epic! the fleur de sel also sounds totally delish alongside the coffee mascarpone and chocolate.

  5. AH this looks so pretty...coffee and chocolate can I have a scoop pls...and david's icecream sounds divine...

  6. Well done, such a clever interpretation of the challenge. I made DL's caramel ice-cream and found that it melted much faster than the other ice-cream. I think it's to do with the sugar content (he says so in the recipe).

    Well done again :)

  7. Despite the problems you mentioned, swirl and layers look fantastic.

  8. Your creativity is endless! I love your decoration!

  9. Amazing presentation, such a creative spin on it and I love it.

    Also love your blog, mind you pears are one of my favourite things so I was excited before I even arrived... (they even made it into my own bombe)

  10. Oh an like Shaz I too made the salted caramel icecream from Lebovitz and it did melt a lot compared to the pear one I made up

  11. beautiful creation!! you must have put a lot of thought and planning into getting it to look like one big swiss roll slice! gorgeous!

  12. What a wonderful assembly! It looks very very good.

  13. You said: "...dark chocolate and brown sugar ice cream, fleur de sel caramel ice cream, hot fudge sauce with a hint of coffee and then more caramel ice cream and then more chocolate ice cream..."
    I said: *lost all my words* :)

  14. Oooooh, this is like the creamiest cup of coffee ever. I would need to take a full day off to recover after this much decadence. Love it!!

  15. Despite all the missteps I think it looks amazing. And it sounds completely fantastic. Well done!

  16. Wow, it looks brilliant! I like to see one that's a different shape to the others!

  17. What a fanstastic and imaginative cake!!

  18. Gorgeous! Your photos are stunning. They always catch perfectly the elegance (and tastiness) of your creations. I meant to say, your douce pour l'été from the other day looked wonderful.

  19. Oh wow I love the design youve used for your swiss ice cream swirl cake it looks delicious, your ice creams look so tasty too!

  20. this swiss roll is definitely calling out to me... coffee n chocolate... my favorites

    lovely looking bombe...

    Daring Baker - Swiss Swirl Icecream Cake

    The Variable, Crazy Over Desserts - Nachiketa
    Catch me on facebook @ Crazy Over Desserts

  21. this looks so pretty..brilliant idea.

  22. I love your presentation! It looks beautiful and delicious. I have to try out David's caramel ice cream because not one of his recipes have failed me. Thank you for your comment on my blog!

  23. Love it!
    The flavors sound amazing!
    And what an idea to make it look like a huge slice of swiss roll..... :P

  24. Very well done! Your minin cake looks so pretty and delicious!



  25. I really liked your idea of making the whole cake look like a swiss roll, much better than the dome shaped idea.
    It looks beautiful, no one could make out that things didn't quite work for you.

    Made loads of mistakes with mine, and just about managed to "rescue" it! :)

  26. Oh, wow! I don't know where to start...I love the flavors you used! I'm sure it tastes like piece of heaven. And the shape, so original! By the looks of it, I'd never say you had any trouble assembling it. It looks perfect. Great job and a great blog. I'll be stopping by more often :)

  27. Wow! Almost the 7 deadly sins in one slice!!! Amazing. Well done.

  28. Very clever construction and great flavors!

  29. WOW that is to amazing to fantastic to super !!!


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