It's the Daring Bakers Challenge post again and as exciting as waiting for the new challenge to be revealed every beginning of the month, blogging about the completed challenge was as delighted and exciting too. Celebrating the 7th month of me as a member of the Daring Bakers, I specially dedicate this challenge to myself and since this month was also the month of my birthday…….so I told myself I'm definitely going to make this cake and no matter how busy and how late I'll be tied up with, it will be done before the posting date……..and YES! I did it!!In fact this July month has more to celebrate than I have ever thought, 1st – it's MY birthday, 2nd- it's Ian birthday, 3rd - I'm entering into the 7th month as a Daring Bakers and 5th – my blog had reached a 1,000 readers count already since I started this blog almost a year ago. I knew it was not a big figure to shout about, but I'm a very 'easily satisfied' person in terms of things like this………heheJ Anyway, a big and sincere 'THANK YOU' to those of you who have been kind enough to hit the button and read my blogs, tried my recipes and also visiting me once awhile to check if I'm still baking…….LOL ;) Thank you so much for your support and time, and I promise that I'll bake more and also to try to keep the post as relevant as possible (not baking today and posting weeks later, sorry!)
So, coming back to making the posting up to date, let me cut things short by introducing this month's challenge from Daring Bakers and it is hosted by Sunita of Sunita's World – Life and Food. Sunita is celebrating her 3rd year in Daring Bakers and that makes me counting exactly how many challenges she has attempted……wow! What an achievement, congrats, Sunita!! She has chosen the Swiss Swirl Ice Cream Cake from Taste of Home. In this challenge, we are asked to bake the Swiss Roll, make a batch of Vanilla ice-cream and Chocolate ice-cream and a Chocolate hot fudge sauce before we proceed to assembling the whole cake. Cool…..was what I said when I saw the notes.
It took me two days to complete this challenge as Day 1 was all about making the ice-cream, however, I have decided to just make the Vanilla Ice-cream only as I still have a tub of Cookies and Cream ice-cream in my freezer and I don't want to squeeze another one in it. So I settled for just plain Vanilla ice-cream which turned out really good, and easy to make.
Here's the Vanilla Ice-Cream recipe:
*This ice-cream was made without an ice-cream maker, FYI.
2 ½ cup / 625ml of whipping cream
1 vanilla bean, minced or 1 tsp vanilla extract
½ cup / 115gm castor sugar
- Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla-sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then add the sugar along with the vanilla extract to the cream.
- 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.
Then, to make the Chocolate Hot Fudge Sauce , this is the recipe:
1 cup / 230gm castor sugar
3 Tbsp unsweetened cocoa powder
2 Tbsp Cornflour / cornstarch
1 ½ cup / 355ml water
1 Tbsp butter
1 tsp vanilla extract
- In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
- Place the pan over heat, and stir constantly, until it begins to thicken and is smooth (for about 2 minutes).
- Remove from heat and mix in the butter and vanilla extract. Keep aside to cool.
Now, we have come to the assembling of the Swiss Swirl Ice-cream Cake, this is a very tedious part and it requires a little bit of your patience and creativity. Ready?? Hehe……
- Cut the Swiss rolls into 20 equal slices (approximately 2cms each).
- Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film / plastic wrap.
- Arrange two slices at the bottom of the pan, with the 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).
- 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 put back into the freezer till firm (at least 1 hour).
- Add the fudge sauce over the vanilla ice-cream, cover and freeze till firm (at least 1 hour).
- 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.
- 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 outside of the bowl with a kitchen towel dampened wit hot water. The bowl will come away easily.
- Keep the cake out of the freezer for at least 10 minutes before slicing. Slice with a sharp knife , dipped in hot water for a clean cut.
Happy Swiss Swirl Ice Cream Cake Making!