Let’s Roll..WITH Ice Cream and Fudge. This Cake is the Bombe!July 27, 2010 at 7:47 pm | Posted in Cakes, Daring Bakers, Dessert, Frozen, Fruit, Jams/Jellies | 91 Comments
Tags: chocolate sauce, Daring Bakers, Fudge Sauce, Ice Cream, Pistachio, Strawberry, Swiss Roll, Swiss Swirl Ice Cream Cake, vanilla
I just realized something. All of my posts for the past several months have been Daring Cooks and Daring Bakers challenges. I’m a bad food blogger *slapping hand*. OK, I’m really not – I’m just a single gal who doesn’t have a family to cook for on a daily basis (which I think I’ve touched on maybe a gazillion times, right?), so I usually make simple, quick dishes, go out to eat, or order out when it comes to feeding myself.
OK..let me elaborate. I love to cook and bake, and in fact, do both on a pretty consistent basis (I’m always experimenting). I have lots of stuff in my freezer just waiting to be cooked/baked and blogged. I also have lots of photos of non-challenge delicacies that I have yet to blog about – but somehow time escapes me, and the next thing I know, another challenge deadline is approaching, and I have to get that entry up. My lone non-challenge affiliated goodies will just have to wait..for the hundredth time.
Some of the vanilla ice cream melted and seeped into the cake swirls when I used a bowl of warm water and a towel to loosen the cake from the bowl and plastic wrap, leaving me with soggy looking cake, as you can see above (my rolls were sliced pretty thin – bad idea).
Do I ever post without complaining? OK, on to this months Daring Bakers Challenge, because it’s really cool, both literally and figuratively.
When I first saw a challenge for a swiss roll, I thought ‘Me likey swiss roll cakes’ – memories of those packaged, chocolate covered Swiss Rolls that our Moms packed in our lunch boxes came flooding back. YES, I know..we’re talking REAL swiss rolls, as in baked from scratch and filled with some kind of cream or whatever suits your palate. I had one of those plastic covered swiss rolls a few months ago..and OMG, they shrunk- not just by a little, but a lot. SHRINKAGE is an understatement! The ones I recall from childhood were huge! Tsk Tsk to Drakes or whatever brand they are.
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.-
I digress. I always find a way to segue into every nook and cranny before getting to the point. Back to the challenge. SO, it’s a swiss roll, but not just any swiss roll. You see, we are slicing this baby up, lining a plastic wrap covered bowl with the swiss roll slices, and filling it with ICE CREAM(S) and FUDGY SAUCE (or whatever creative juices..err sauces and ice cream we could squeeze out of our lobes).
The first person I thought of was my father. The man covets ice cream cakes – he used to live at Carvel (A local ice cream establishment dating back to like 1800 -or so it always seems). I don’t think I can recall a birthday where one of the cakes wasn’t a Carvel ice cream cake (Never had Fudgy the Whale). I don’t think I can even recall a summer where there wasn’t at least one pack of Flying Saucers in our freezer.
In any event, this recipe doesn’t contain those Carvel crunchies. Here’s a little secret, though – they’re made of broken Flying Saucer shells and drizzled with Magic Shell chocolate. Aren’t you glad you know that?
Herein lies the problem – the ideas running through my head were not the kind of ice cream cake dear old Dad would like. I decided I wasn’t going to tell him what was in it word for word, and just present it to him and hope he bit. I used Rose Levy Beranbaum’s Biscuit de Roulade (from The Cake Bible) because the challenge recipe called for 11×9 sheet pans. I looked high and low, and could not find any sheet pan in this size. Am I missing something here?
Not being in the mood to try and figure out how much baking time and batter would sufficiently fill and bake the cake in a 10×15 or 12×17 pan, I stuck with Rosie’s sponge. I wanted to make a funky swiss roll, one that was flavored and colorful, so when I saw some pink and green swiss rolls on Flickr, I decided to use some of the leftover pistachio butter, from the Daring Cooks nut butter challenge, in one half of the batter, and dried, ground strawberries in the other half. A little green food color, a little pink food color, and voila, a pink and green swiss roll that really tastes like pink and green -well, pistachio and strawberry. No ubiquitous, artificial extracts in this bombe!
Regarding the pistachios, here’s the really great part. Sam Feferkorn from Ohnuts.com saw my last entry on nut butters. He took sympathy on my poor, mutilated fingers and offered up a free pound of already shelled pistachios, plus a few other nuts and dried fruits of my choice. How cool is that? You’ve got to check out Ohnuts.com, they’re loaded with nuts, dried fruits, chocolates etc… and at reasonable prices!
Well, thanks to Sam, having these ‘ready to go’ pistachios on hand was what helped in my decision making. Why not a vanilla bean ice cream with pistachio nougatine folded in? (AKA – the crunchies..well, my version). I must admit, I cheated a bit.. I only made one ice cream, and used store bought strawberry ice cream. Oh, the shame, but hey, I’ve made a strawberry ice cream for a Daring Bakers challenge before, so that affords me a pass, right?
Here’s a rundown on my swiss roll ice cream cake. First off, as mentioned earlier in this entry, I split the genoise batter and folded a little pistachio butter (loosened up with a little warm water) into one part, and dehydrated, ground strawberries into the other. Then I added some food color (pink and green) to each part since neither ‘a little’ pistachio butter or dehydrated strawberries add much color to a batter. After baking, rolling in a towel and cooling, I spread the pistachio and strawberry genoise with a strawberry-chocolate ganache (strawberry jam melted in chocolate and hot cream, then cooled until spreadable) .
I rolled the filled genoise from the long side instead of the shorter side – which is the direction you usually roll a swiss roll from. I did this because I wanted small, spiral slices of the roll, and the diameter of the roll from the long side is always much smaller. My first ice cream was the vanilla bean – pistachio nougatine, and the second was my cheat..store bought strawberry. I made the fudge sauce from the recipe provided to us by Sunita, except I added a little vodka to lessen the freezing process so the middle would remain fudgy and somewhat gooey in lieu of frozen solid, upon cutting.
If you’d like the master challenge recipe for a chocolate swiss roll, the fudge sauce and extremely easy chocolate and vanilla ice creams..click HERE. To see the beautiful swiss roll ice cream cakes other Daring Bakers created, click on the links to their blogs HERE.
5 ounces shelled, skinned salted pistachios
1/4 cup sugar
1/4 cup corn syrup
4 T unsalted butter
1. Cook the sugar, butter and corn syrup until light amber then add the pistachios. Cook until golden brown.
2. Pour onto a silpat or parchment lined sheet pan (or just a buttered sheet pan) and let cool until hardened.
3. Chop up the nougatine with a mallet or pulse in a food processor (for ice cream) or just break into pieces and eat or gift as candy.
GIVEAWAY ALERT! Speaking of ice cream..keep checking back. Next week I’m giving away a brand new ice cream maker!