Monday, August 2, 2010

July Daring Bakers: Its the Bombe!



Things that are extremely challenging for me for no good reason
  • using an electric pencil sharpener
  • knowing right from left
  • rolling 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.
cake roll disaster

This challenge was well, extremely challenging.  For a time I considered just skipping this challenge.  I don't have an ice cream maker so making the ice cream was going to be a hassle and I have never had good luck making a cake roll.  They crack, they rip apart, its just an unholy disaster.  But that is what Daring Bakers is about isn't it?  It would be silly to skip a challenge that was well challenging!  And so I plodded on.

I have no ice cream maker, so the ice creams were made by hand.  I haven't made ice cream by hand since high school agriculture class when we tossed the cream around the room to get it to set up.  This time there was no tossing, I just used Sunita's method of stirring every so often.

Swiss Cake Roll
  • 6 medium sized eggs
  • 1 C sugar + extra for rolling
  • 6 tblsp all purpose (plain) flour + 
  • 5 tblsp natural unsweetened cocoa powder, sifted together with the flour
  • 2 tblsp boiling water
  • a little oil for brushing the pans
Beat together the sugar and the eggs until the mixture is very very thick.  Add the sifted flour and cocoa powder and fold together.  Add the boiling water to activate the cocoa powder.

Pour the batter into two jelly roll pans that have been oiled and parchment papered.  (FYI: oil the parchment paper too.  I did not do that and it was an ugly situation to get the parchment off of the cake)

Bake at 400 degrees for 10-12 minutes or until the cake springs back to the touch.  Plop out onto a kitchen towel that had been sugared.  Roll the hot cakes up in the towel in a roll.  Allow to cool.  Unroll and then spread with the whipping cream mixture and roll back up.  Put in the refrigerator to cool.

Filling
  • 2C whipping cream
  • 1 tsp vanilla extract
  • 5 tablespoons sugar
Put the whipping cream and sugar together in a bowl.  Whip the whipping cream into soft peaks.  Put in the vanilla extract and beat until incorporated.

Vanilla Ice Cream
  • 2 and ½ C  whipping cream
  • 1 tsp vanilla extract
  • ½ C granulated sugar
Grind the sugar in a food processor. In a mixing bowl, add the cream and sugar and vanilla and whisk lightly till everything is mixed together.
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.

Fudge Sauce
  • 1 C caster sugar
  • 3 tblsp natural unsweetened cocoa powder
  • 2 tblsp cornstarch
  • 1 and ½ C  water
  • 1 tblsp  butter
  • 1 tsp vanilla extract
Mix together the sugar, cocoa powder, cornstarch and water in a small saucepan.  Stir until thickened (about 2-3 minutes).  Remove from heat and add butter and vanilla.  Set aside to cool.

Strawberry Ice Cream
  • 5C of whipping cream
  • 1 cup caster sugar
  • 1 cup unsweetened strawberry puree 
Grind the sugar in a food processor unless you really have caster sugar, which I did not. In a mixing bowl, add the cream, sugar, and strawberry puree and whisk lightly till everything is mixed together.
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 Puree
  •   16 ounce bag frozen strawberries
Thaw out the frozen strawberries in a strainer over a bowl.  Save the juice.  Put the berries in the food processor and process.  Take the saved juice and reduce it to 1/2 of a cup.  Pour into the processed berries.  You can lightly sweeten this with 1/2 cup sugar.  I did not sweeten the puree because I was using it in the ice cream

To make this delicious cake, take a bowl and slice the cake roll into slices.  Line the bowl with plastic wrap and then line the bowl with the pieces of the roll.  Place the bowl in the freezer.  Then layer the vanilla ice cream, freeze for about an hour.  Layer the fudge, freeze for about and hour.  Finally layer the strawberry ice cream and allow to freeze. 

1 comment:

  1. such an amazing creation, so many yummy flavors and textures, beautiful!

    ReplyDelete

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