Tuesday, July 27, 2010


Here I am blogging about my latest Daring Bakers challenge and being once again awestruck by the way time flows. I feel as if I posted that "Chocolate Pavlovas" recipe less than a week ago. Days seems to slip through my fingers without giving me the chance to get a grip on them! No wonder I always start baking my Daring Bakers creations just before the deadline...

The July 2010 Daring Bakers’ challenge was hosted by Sunita of "Sunita’s World – Life And Food" who 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 a n ice cream cake recipe from Taste of Home.

Making a "Bombe Glacée" (an ice cream dessert frozen in a spherical mould that appears on restaurant menus since 1882) was not much of a challenge in itself. The process, although long and fastidious was not that complicated. Swiss rolls (or Jelly Rolls) are easier to bake than they seem (it was either not the first time the I made this speciality) and the ice cream as well as hot fudge recipes used are very simple (no custard base for the ice creams) to prepare. Although my baking skills were not put to the test, my patience was grandly put to trial.

Since we were under a heatwave it was extremely annoying to have to work
with ice cream as it took hours to freeze and melted every time I got it out of the freezer. And to crown the heat problems, making space in the freezer was a real brainteaser (it is so full that I cannot even add a nut!). Then, as if it was not enough, the "Swiss Roll Ice Cream Cake" was a heck of a pain in the backside to photograph due to it's lack of photogeny. I somehow find there was a little too much whipped cream in each roll so when I placed the cut slices in the bowl and had to "squish" them slightly in order to make them fit in their mould, the filling spilled out and made a mess. Hence the not so neat exterior of my "Bombe" (a real nightmare for a perfectionist like me).

Anyway, the whole process went w
ell no matter if I had to fight against the high temperatures that Mother Nature delivered or my overfull freezer. My "Swiss Roll ice Cream Cake" turned out to look not all that bad and was very enjoyable. I really loved that delightful chocolaty flavor it had, but was not so keen on the fudge filling which somehow had a kind of cardboardy flavor (I only used good Swiss Cailler cocoa, so it could not have been at the origin of it's dull taste). I used a little Kirsch to perfume the vanilla ice cream, thus adding some complexity and a lovely aroma to the dessert. This "Swiss Roll Ice Cream Cake" was so successful that it took us (my boyfriend and I) no more than three eating sessions to finish it completely!

I wish to thanks Sunita for having chosen that wonderful dessert. This recipe is so good that I'll have to make it again some day!

Swiss Roll Ice Cream Cake Picnik-Collage 1 bis
~ Swiss Roll Ice Cream Cake ~
Inspired by the recipe of the same name from the Taste of Home website.

Preparation time:
. For the 2 Swiss rolls - 30 mins each + cooling time (at least 30 minutes) before filling and rolling.
. The filling can be made while the cakes cool.
. For the ice creams - 5+10 minutes + freezing time
. For the fudge topping - 5 minutes + cooling time
. Assembly - At least an hour of freezing time between each layer (I took much more)

Equipment required:

A large mixing bowl

Spatula/mixing spoon
A small saucepan
Containers for ice creams
Cling film/plastic wrap
Greaseproof baking paper

Food processor/grinder

Electric/hand held beaters
2 Baking pans, 11 inches by 9 inches each
Kitchen towels
Cooling rack
A pudding bowl/any other bowl, pan in which you are going to set the dessert. I used a 2 litre capacity, 9 inches in diameter and 4 inches deep.

Serving plate


Swiss Roll Ice Cream Cake Picnik-Collage 6 bis

Preparation time - 10 minutes
Baking time- 10-12 minutes
Rolling and cooling time- at least 30 minutes
Filling-5-8 minutes
Filling and rolling- 5-10 minutes

Ingredients for the "Cake":
6 Medium sized Eggs
1 Cup (225g/8 oz) Caster sugar + extra for rolling
6 Tbs (45g/a pinch over 1.5 oz) All purpose (plain) flour
5 Tbs (40g/a pinch under 1.5 oz) Natural unsweetened cocoa powder, sifted together with the flour
2 Tbs (30ml/1 fl oz) Boiling water
A little oil for brushing the pans
Ingredients for the "Filling":
2 Cups (500ml/16 fl oz) Whipping cream (35% fat)
1 Vanilla pod, cut into small pieces of about 1/2 cm (or 1 Tsp pure vanilla extract)
5 Tbs (70g/2.5 oz) Caster sugar

Method For The "Cake":
1. Preheat the oven at 200° C (400° F) approximately. Brush the baking pans (28
x 23 cm/11 inches by 9 inches) with a little oil and line with greaseproof baking paper (if you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake).
2. In a large mixing bowl, add the eggs and sugar and beat till very thick (when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds).
Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
3. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
4. Place a pan in the centre of the preheated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
5. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.

6. Turn the cake on to the towel and peel away the baking paper. Trim any crisp ed
ges. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
7. Repeat the same for the next cake as well.
Method for the "Filling":
1. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together (if you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream).
2. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
3. Divide the cream mixture between the completely cooled cakes.
4. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of 1/2 an inch should be fine).
5. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.


Swiss Roll Ice Cream Cake Picnik-Collage 2 bis

Preparation time - 5 minutes+freezing (I have made the ice cream without an ice cream maker).


2 and 1/2 Cups (625ml/20 fl oz) Whipping cream
1 Vanilla bean, minced or 1 Tsp (5ml/0.15 fl oz Pure vanilla extract)
1/2 Cup (115g/4oz) Granulated sugar
1 1/2 Tbs Kirsch

1. Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream, kirsch 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 and the sugar along with the vanilla extract to the cream).
2. Pour into a freezer friendly container and freeze till firm around the edges.
3. Remove from the freezer, beat till smooth and return to the freezer (do this 3-4 times and then set completely).


Swiss Roll Ice Cream Cake Picnik-Collage 3 bis

Preparation time - 2 minutes
Cooking time-2 minutes
Preparation time - 2 minutes
Cooking time-2 minutes
Make this just after adding the layer of vanilla ice cream to the cake.

1 Cup (230g/8oz) Caster sugar
3 Tbs (24g/1.5 oz) Natural unsweetened cocoa powder
2 Tbs (15g/1 oz) Cornstarch
1 1/2 Cups (355ml/12 fl oz) water
1 Tbs (14g/1 oz) Unsalted butter
1 Tsp (5 ml/0.15 fl oz) Pure vanilla extract

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 .



Preparation time - 5 minutes + freezing

2 Cups (500ml) Whipping cream (35% fat)
1 Cup (230g/8 oz) Caster sugar
3 Tbs (24g/1.5 oz) Natural unsweetened cocoa powder

1. Grind together the sugar and the cocoa powder
in a food processor.
2. In a saucepan, add all the ingredients and whisk lightly.
3. Place the pan over heat and keep stirring till it begins to bubble around the edges.

4. Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges (if you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely).
5. Remove from the freezer, beat till smooth and return to the freezer (do this 3-4 times and then set completely).


Swiss Roll Ice Cream Cake Picnik-Collage 4 bis


1. Cut the Swiss rolls into 20 equal slices (approximately 2 cms each).
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the se am sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl wi th plastic wrap and freeze till the slices are firm (at least 30 minutes).
4. 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 freeze till firm (at least 1 hour).
5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm (at least an hour).
6. 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 .
7. 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).
8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.


Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)
Chez Vibi de "La Casserole Carrée" (Canada)

Swiss Roll Ice Cream Cake Picnik-Collage 5 bis


  1. Only the warm weather is missing to enjoy this lovely cake!

  2. Wow Rosa! That looks so impressive! What a feat! I'm not sure I would have been able to do this challenge! Would love to try a few pieces!

  3. it looks divine. I have to give you credit for even starting cooking it. I have lots of recipes like this to go through but they tend to get put off just beforehand. Usually because I don't have enough time. kudos! - krsta

  4. Rosa, your cake is "da bomb"..love the design on top.

  5. C'est une vraie bombe! Beaucoup d'énergie et de gourmandise dans cet article :-)

  6. Hi Rosa
    WOW, awesome work. You are the best, I absolutely love your work.
    Well done, great post ♥

  7. Suis toute tourneboulée, reste à savoir si c'est par tes photos ou par tes gâteaux, à moins que ce soit par les deux ???! Bonne journée Rosa :-)

  8. The rainbow...wow..Rosa, you are not only good in baking, but also in photography. Very impressive!

  9. Rosa, inspite of your hurdles, your bombe has turned out so well. Glad that you could join in :-)

  10. Oh I'm so glad you got a picture of the rainbows!!! I saw them on my way home from work but alas, no camera with me.... They were so pretty :) So is your yummy yummy looking bombe!

  11. This looks delicious...I like the idea to add kirsch to it, with vanilla it's so yummy...

  12. Beautifully done as usual Rosa. It looks delicious x

  13. looks really awesome Rosa! Love the top of this!

    Have a nice time!

  14. what a pretty and yummy looking cake!

  15. Well done Rosa...wow! Must have been YUM!! Summer is for making ice creams, but certainly not for photographing them. I was literally in and out of the freezer... big pain, YES!

  16. Even having issues with temperature and full freezer, you could still manage to make it beautiful and sounding delicious. Love your photos!

  17. eine tolle Bombe ! mit kühlem Innenleben, schön isoliert. Wenn es nur nicht soviel Arbeit wäre.

    btw. stunning foros of rainbows in front of your landmark mountain.
    Liebe Grüsse

  18. That bombe glace looks fantasti. You did a really impressive job. The only thing missing is me and a fork. Lovely rainbow photos too Rosa.

  19. Rosa...3 eating sessions...that's how long it took you to devour this decadence? You two obviously have more restraint that Hubby and myself ;o) Alright, maybe 2 1/2 eating sessions ;o)

    It's amazing how if you wouldn't have mentioned your slight disappointment with the fudge sauce...we would be oblivious to it.
    Rosa...this is is exactly why I've become such a loyal follower of yours...you are so genuinely candid ;o)

    The kirsch in the vanilla ice cream is believe or not quite intriguing to me. I may just have to buy a bottle to give it a swirl in some recipes...thanks.

    Everything looks stupendous...great creation!!!

    Have a wonderful day and flavourful wishes,

  20. So this was the unphotogenic cake. Not bad at all, I'd say. And you managed to finish it all. I still have a small piece left in the freezer, but that could be beacuse it is not summer here. :)
    You at least had colour in yours, mine were anemic! LOL

  21. love the rainbows, and the bombe Rosa. I had the same freezer space issue (even though I halved the quantities), but it's winter here, so it froze well. And like you say, delicious!

  22. Gorgeous cake - beautiful job with the challenge!!

  23. C'est magnifique, Rosa! What a unique cake!

  24. Magnifique ce gâteau glacé, Rose, mes filles adoreraient !

  25. This does look like it required some patience! You did a great job. Your Swiss roll pieces look fantastic!

  26. Oh my goodness Rosa, first of all that beautiful rainbow really gorgeous, and the ice cream Swiss roll, how delicious this must have been. Well done on your challenge dear :)

  27. Like swallowing rainbows indeed! Beautiful, rich looking bombe. I would love a slice right now. :)

  28. what a lovely looking cake! i don't think i would have the patience to make something like that, i'm way impressed <3

  29. Kudos to you for making this beautiful bombe despite the heat!! btw. love the photo of the rainbow! simply stunning

  30. This bombe is da bombe!! Rosa, your patience with this gorgeous dessert is to be admired. Was it hard to break into this perfection? I bet not. xo

  31. Perfectly layered bombe,and what an shots of nature :D

  32. Wow!!! You even made your own ice cream? I am so impressed. Your cake is art!

  33. Gorgeous ice cream cake. Those rainbow pics look surreal..I am stunned!!!

  34. You NEVER disappoint - what a great eye you have for beauty

  35. Wow...Ice cream cake at the end of the rainbow... even better than gold ;)

  36. Looks lovely. Mine wasn't as neat as I would have liked either - it's a frustrating dessert like that!

    I really like your non-food photos too. We had a wonderful rainbow in the mountains the other day - it was almost a full semi-circle.

  37. Your photography is amazing. I love your art/life mirrors, very imaginative.

  38. you are so versatile! i'm impressed, excellent job, and the result looks delicious, well done! cheers,

  39. Beautiful! I want a slice right now!

  40. Wow. What a struggle and process. Looks divine, however. It was worth it!

  41. Rosa, both the ice cream and rainbow pictures are so captivating. I didn't know which one to look at first so my eyes just went back and forth. The rainbow is so brilliant and breathtakingly beautiful. Awesome! The ice cream recipe, though somewhat out of my league since I'm no baker, but golly, it looks so moist and yummy!

  42. Your cake looks perfect, Rosa! Gorgeous pictures, and the rainbow is beautiful too!

  43. I love this month's challenge. Such a stunning presentation. Great job!

  44. That ice cream bombe is THE BOMB! ;)
    Totally mouth-watering.

  45. Your cake look fab and you got the swiss roll swirls to show through perfectly. Love the sound of the chocolate and Kirsch together.

  46. oh man. rainbows and ice cream together. couldnt be any more perfect!

  47. Your cake looks beautiful! Love the photography!

  48. I think your bomb looks splendid! I don't see why you're not satisfied with how it turned out. I love the sound of Kirsch in the vanilla ice cream. Great job!

  49. That looks stunning! You did a great version of the challenge.

  50. looks great and very neat, welldone Rosa :)

  51. What a gorgeous swiss roll bombe and your photos are not only gorgeous, but so mouth watering too. Your ice cream layers are perfections!

  52. What an impressive cake.... a delightful post too....

    I had issues with the weather n icecream setting too... but just about managed.

    Daring Baker - Swiss Swirl Icecream Cake

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

  53. very impressive..lovely

  54. Gorgeous photos and cake, Rosa! I had the same struggle with the photographing the cake on a 90+ degree day. I had to put the plated cake back in the crowded freezer several times...your cake, however, looks like the process was seamless.

  55. Coucou Rosa,
    Moi qui ai momentanément arrêté les défis DB, tu sais à quel point je suis Admirative de ta régularité et créativité toujours Étonnante : Bravo !
    Bonne soirée. Bizzz :)

  56. Double rainbow all the way, Rosa! Apparently, 'double rainbow all the way' may be a new synonym for awesome due to the YouTube rainbow sensation guy. Have you seen him and his double rainbow? It's funny!
    Anyway, this is beautiful, and your photography is amazing like always...

  57. Your bombe looks great - just like a wonderful snow capped mountain. It is cold here, so luckily no worries about the temperature.

  58. Beautiful job Rosa! It looks wonderful! :D

  59. really well done, rosa! i'm definitely impressed...and hungry. :)

  60. Wondrful pics Rosa, look delicious and fantastic, I love all! xx gloria

  61. Un dessert delicieusement approprié pour l'été !

  62. OMG!! yummy!! am drooling here..wonderful clicks!!

  63. Totally understand about the effect of the heat, I was in the same situation.... anyway your bombe turned out well and the sliced cake looks beautiful!

    Sawadee from bangkok,

  64. Waouh Rosa! Tu relèves toujours ce défi avec brio. Cet arc-en-ciel est sublime.

  65. That looks fantastic! Very impressive:)

  66. Beautiful ice cream cake! Very nicely done.

  67. I think it looks perfect! Your pictures are beautiful; I especially like the one of the rainbow.

  68. Wow!! Tu as vraiment du talent en tout ma belle Rosa!!

    Bizous xx

  69. I know what you mean days, weeks and months just seems flying these days. Your Bomb jus tlooks so so perfect and yumm.

  70. Sorry about your cream problem but if you look through the white-ish mist you bombe looks pretty! Great job on the challenge!

  71. This just looks and sounds stunning - what a treat. I loved the cakes my mom made that were like this, but I have never assembled one myself. I need to do that!

  72. This looks great! Love the texture you achieved from the cling wrap :)

  73. Wow, you are so professional : ), your ice cream cake is a masterpiece.

  74. I apologize for taking so long to reply to your DB post!! Your cake looks WONDERFUL!! I wish I could have produced such a masterpiece, but my oven doesn't like sponge cake haha. Your photos are always amazing, Rosa.

  75. Your slice looks perfect to me! Definitely a success!

  76. And this is the perfect baked treat for the summer! Nice and frosty and cool!

  77. wow, what an epic recipe! the end results look exquisite

  78. Wow that looks intricate and hard but so utterly amazing!

  79. Completely Brilliant! It's almost too good to eat...almost!

  80. thank you for posting, good post, and I have tried it. :)
    great creation.