Just a note to let you all know that Beyond the Basics was bumped this week for a Daring Bakers Challenge but will be returning next Tuesday on schedule. I promise you, this cake is worth the bump.
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.
Homemade ice cream meets homemade swiss roll cake meets homemade fudge. What could possibly be better? Honestly, not much. This treat tickled every taste bud in my mouth while simultaneously cooling my insides down in a most pleasurable manner. I loved how I could taste each individual flavor while at the same time relishing their combined essence as they melded (or maybe I should say melted) together beautifully into one.
Or in other words, you MUST make this cake. I know I say this every time I do one of these, but this was definitely one of my favorite challenges! The Swiss roll cake was especially delicious and could have easily been served on it‘s own with a swirl of strawberry puree and a smattering of fudge to dip in.
My only regret during the process was that I didn’t freeze the bombe (another word for this beauty) long enough between layers and the blueberry ice cream melted through the cake a bit and turned it purple. Aside from the bleeding color though, this challenge was definitely a Mommie Cooks success! I know you’ve got to be craving a piece by now so let’s get this Swiss cake rolling!
I’m going to take this in steps. We’ll start with the blueberry ice cream first. I chose to make this flavor for the first ice cream choice because I had a leftover bucket of blueberry puree I hadn’t done away with yet from my unsuccessful attempts at blueberry cheesecake ice cream (it tastes delicious but won’t freeze well). Here’s what you’ll need to put it together:
Combine it all together and allow it to cool completely in the fridge. Once it’s cooled, put it into your ice cream maker and let er freeze up. Throw it in the freezer until completely chilled.
Alright, moving on to the fudge sauce.
1 Cup of Sugar
Ok, back to the cake. First up, grease your jelly roll pans and add a slice of parchment paper. Grease up your parchment paper as well.
Grab your eggs and sugar and add it to your mixing bowl. Mix it up until it’s very thick. There should be a trail left behind when your beaters are lifted that should remain for about 10 seconds. It took a good 8 to 10 minutes of beating to get there for me.
In a separate bowl mix together the flour and the almond meal.
Add the flour mixture in three separate batches to the egg mixture and fold in very gently until just mixed.
Pour half the mixture into each jelly roll pan and spread it out.
Place it into the oven at 400 degrees and cook it for about 9 to 10 minutes or until the edges are golden brown and the center is springy. While the cake is cooking, lay out a dish towel and sprinkle some of your caster sugar over the top of it. You can see my first cake rolled up on the right side.
When your cake comes out of the oven, turn it out onto your dish towel, still hot. Cut off any crispy edges from the cake. Now, fold the top portion of your dish towel over the edge of the cake.
Now, starting at the toweled end, roll your cake up in the towel and allow it to cool in the towel. Repeat the same for your second cake.
While the cakes are cooling, it’s time to whip up your strawberry cream. In your food processor, grind up your sugar and vanilla bean. If you don’t have a vanilla bean, you can substitute one tsp of vanilla. Simply add it to the cream before whipping.
Throw in your mixer the heavy cream and sugar/vanilla. Whip it up until you have whipped cream. Now add your strawberry puree and gently fold it in.
Now you’re going to open up your cooled cakes and spread the yummy cream mixture on the two cakes leaving a 1/2″ border around the cake.
Wrap your cakes up in plastic wrap and store them in the fridge until you’re ready to assemble the bombe.
And by golly, we are ready to assemble, so let’s get to it. The first thing you want to do is line a large bowl with plastic wrap.
Now, grab your roll cake and slice it into one inch slices. Line your bowl with the slices. How pretty is it already!?
And just look at the beautiful layers on the inside! Isn’t it elegant?
Other Recipes You Might Enjoy:
The Daring Cooks Challenge: Nut Butters
The Daring Bakers Challenge: Pavlova
The Daring Bakers Challenge: Croquembouche
I know someone else who took the Daring Bakers challenge and was impressed by their results. These look wonderful too – this looks complicated but so yummy too!
Julie, love the flavors! I should have used strawberry pure instead of diced fresh fruit. Mine turned out icy. Next time I'll use your advice.
OK Chick says
shelley c. says
LOVE your flavors. The pictures of the process for that blueberry ice cream look so delectable, I wish I could reach through the computer for a taste! Seriously amazing work on the challenge.
that almost looks too good to eat, but i'd give 'er a try 🙂
Ma What's 4 dinner says
Oh wow!!! That looks amazing. There's no way I could make that. I'm telling you I worship at the altar of your bakingness once again.
Lots of yummy love,
Alex aka Ma, What's For Dinner
I have been so impressed by this month's challenge, but your roll/cake looks gorgeous! AND I so appreciate the step by step photographs in this recipe. They make it seem much less intimidating.
Can I move in with you?
blueberry… pistachio… love it.
Beth @ DiningAndDishing says
That is absolutely gorgeous!! I am loving all the layers in there.
The Betz Family says
Even with the bleeding through I think your cake looks fantastic! I love the colors and flavors. Nice job on the challenge!
honestly, you could've stopped at the blueberry ice cream, but the completely finished product is exquisite. bravo–your effort is appreciated!
Seconded! This sounds fantastic. I love your writing style, and the parts where the purple bled through actually look really nice on the sliced cake.I wonder what else you could do with soft ice cream colors.
Chef Dennis says
ice cream and cake two of the best words in the english language….put them together and its a amazing!! thanks for all your hard work on this one, I'm sure it was worth it!
Oh my goodness this looks amazing! I love the flavor combination! I think I'm going to have to make some of that pistachio ice cream. I don't have an ice cream maker though… 🙁
Joey @ Big Teeth and Clouds says
I'll leave this on my computer screen. Then when my hubby comes downstairs to find me eating a pack of blueberries and a stick of butter he'll at least know what I was trying to do. I just didn't get all of the steps done in time!
I've really been enjoying all the wondeful versions of this month's daring bakers challenge. I love your version with the blueberry ice cream. It turned out terrific!
Running over to check out your last post with the chicken and jalapeno popper sauce. Sounds delicious!
WOW! You really worked hard on this! You do realize that now you have to move to Albuquerque and open a bakery so I can buy this, right? Ooh, or just make one of these for me on the house. Yes, that would work out just fine! 🙂
Lamb’s Most Recent Post: Cornbread Muffins…with Hotdogs and Spinach!
Yum! This looks amazing! I so love all of your recipes. Your blog is one of the first blogs I have visited. I knew Eloise at Weasels Journey when I lived in Dallas years ago and I found your blog via Eloise. Because of you two and several others, I have started a new blog as well. Please visit me at http://www.ugogrrl.com
Oh yum your swiss swirl ice cream cake looks amazing, the flavours of the ice cream sound so good and your presentation is beautiful!
Gorgeous bombe and your step by step photos are mouth watering. That said, that blueberry ice cream is gorgeous! Beautiful job all around!
Sarah @ Mum In Bloom says
Julie you are truely a blessed cook. This cake must've been wonderful & I admire your patience at getting thru this recipe with such vigor! My favourite of all your lovely photos is the eggs 🙂 I'd love to see a pick of your boys making a huge mess while you get thru those recipes… I've been known to let my son have at it in a pile of flour with his cars while I try to get a recipe completed ;o)
Katherine Aucoin says
Julie, you did an amzing job with this. I've always been afraid of disaster when making roll cakes, but you make it seem so simple. i am definitely drooling and wanting to try this recipe!
The Mom Chef says
That's fantastic. Thank you so much for the detailed pictorial instructions. I would love just the blueberry ice cream and the rest sounds delicious too.
Mmmm! Blueberry and pistachio are an inspired combination. As always, wonderful, detailed step by step tutorial. Great job. You have inspired to actually finish by DB challenge (only half finished now . . . sigh)
This is quite the piece of art my friend. Wow!! You are officially my hero
oh my gosh… this is such an utterly delighful post….. loved the step by step…
the berries boiling in the pot are a lovely pic…
you flavours are truly fantastic…
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Blueberries! Pistachios! That sounds divine! What a great idea for a flavor combo that I'd never thought of. Great job on this month's challenge… and keep up the amazingly creative bakes ^_^
Yes, I'm thrilled to see a non chocolate jelly roll.