My First Daring Bakers & Failiure

This years daring baker challenge was a swiss roll ice cream cake(click on the link to see what it is), and I’ll have to say, mine did not come out all too well…Firstly I nearly forgot to do the challenge. It’s almost a go figure sort of thing, because I seem to forget so much(like that time I forgot to put the eggs in my sugar cookies…lets just say the that it didn’t turn out all too good…). Secondly, it’s blazing hot(at a high of ninety degrees :( ), and the last thing I’d want to attempt to make is an ice cream cake. The ice cream didn’t for even two seconds outside of the freezer, and so when I tried to add it to the cake it melted through the holes in between the swiss rolls,  and coated the top of the whole cake & possibly was absorbed by the cake(hence why it looks really strange and wrinkly as you see…If you want to see really pretty and normal looking swiss roll ice cream cakes i suggest you google it since mine is kinda ugly…)

And then the bottom layer of ice cream took ten seconds to melt into liquid, as you see up there in the very first picture. But even with the strange, messed up appearance, it actually tasted a lot better than I actually thought it would taste like.

Since we daring bakers were allowed to modify and flavors and tastes, I changed some the original vanilla and chocolate flavors of the ice cream to coffee and dark chocolate. I also added a pinch(literally) of instant coffee to the cream of the swiss roll. But as you can see it didn’t change the appearance at all.

Okay so here we go:

Swiss Rolls Recipe

Adapted from Sunita Bhuyan(of Sunita’s World)’s origninal recipe

*You will definitely need a hand mixer for this

  • 6 eggs( medium sized)
  • 1 cup of caster sugar(like regular sugar, but finer, although not as fine as confectioners, you can buy it at a store(it’s also called superfine sugar, or fruit sugar, or quick dissolving sugar)
  • 6 Tablespoons of regular flour sifted together with 5 tablespoons of natural unsweetened dark cocoa powder
  • 2 tablespoons of boiling water

Firstly preheat your oven to 400 degrees, and grease and line a pan or two (11×9 or atleast something close) with grease proof baking paper.

Okay, so now we start out with the caster sugar and the eggs. Blend those together using the mixer, until they turn a white color. It seems sorta impossible, but yes it does happen, even if it takes a bit, so just be patient and pay attention to color and foaminess of the mixture. It should be really thick and foamy. Thick enough to trail on the surface and remain there for a couple of seconds. Then take mix-of-flour+cocoa and fold that into the mixture little by little(gently, you don’t want to squish the foaminess). And now fold in the boiling water. Then put half of the mixture in one pan, and if you have a second fill it with the other half, and stick the pan(s) in the oven.

And now while that stuff bakes, lets make the cream.

For the filling:

  • 2 cups of whipping cream(NOT heavy whipping cream, since the fat content is higher, and it tends to be slightly greasier)
  • 1 teaspoon vanilla extract
  • 5 tablespoons of caster sugar

Add the all the ingredients to a bowl, and whip it together using the hand blender, until it’s thick and frothy, and like whipped cream.

Now back to the cake-y thing. Cut off the crisp edges, and place a towel upon it , and keeping the towel on it, roll it up, and place it on a rack to let it cool. Do this for both of the cake things, and when it is cooled,  unroll the cakes, and spread the cream thickly on the cakes keeping away from the edges(about a half an inch or so). And now roll up both of the cakes, and you can keep them in the fridge for as long as you want(although the shape gets more oval than round) or just cut it up right now.

So now after you cut it up, get a bowl of some sort(i used two cake pans and put half in one and the other half in another) to put the whole desert into and now line that with cling wrap and line all the swiss rolls around the inside of the bowl.

Nowww, Ice cream #1: Dark Chocolate Ice Cream

  • 2 cups of whipping cream(once again, not heavy whipping cream)
  • 1 cup of caster sugar
  • 3 tablespoons of natural unsweetened dark cocoa powder

Okay, so now start with the sugar and the cocoa powder and using a mortar and pestle(like me :D) or food processor grind that together. Now pour that and the cream into a sauce pan(stir it using a whisk) and heat it until little bubbles form on the sides of the pan and then let the mixture cool. Then put it in a freezer safe container and stick it in the freezer for about a half an hour or so. The edges of the mixture should start to freeze,  and stir it up vigorously and leave the pan in there again and check on it a bit later, and then stir it up again. Continue repeating this process until it’s fully frozen and ice cream like.

Ice Cream #2

  • 2 cups of whipping cream
  • 1 cup of caster sugar
  • 1 1/2 tablespoons of instant coffee

This is pretty much the same as the chocolate ice cream. Grind together the coffee powder and the sugar and then add it into a sauce pan with the cream and heat it up until there are little bubbles around the edges, and then let it cool then pour it into a freezable pan and let it sit for a half an hour or so, and stir it up and continue doing so until solid.

Now the hot fudge sauce(this goes in between the two ice creams)

You need…

  • 1 cup of caster sugar
  • 3 tablespoons of natural unsweetened dark cocoa powder
  • 2 tablespoons of cornstarch
  • 1 1/2 cups of water
  • 1 tablespoon of butter
  • 1 teaspoon of vanilla extract

Now add the caster sugar, the dark cocoa powder, the cornstarch and the water into a sauce pan and stir it up over heat using a whisk. This may take a bit, but eventually it will become thicker and gloppier, and fudge saucy. And thats when you take it off the stove and add in the vanilla extract and the butter.

Now putting it allll together.

You already have the bowl lined with the plastic wrap and swiss rolls, so now we use the the first layer of ice cream(i used coffee).

Make sure it’s softened and sorta “pour” it into the swiss-roll-lined-bowl and stick that in the freezer so that layer can freeze(approx. an hour). Now pour in the fudge sauce, and put it back in the freezer so that can firm up(approx. an hour). And then after that hour take it out again, and add the chocolate(softened) ice cream layer and let that freeze for an hour also, and then tada! You’re done :)

Well, you gotta flip the cake over too, but you can do that all by yourself :)

Note: If the cake decides to be stubborn and not come out, wipe the outside of the bowl with a hot wet towel, or just tap on it.



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