Daring Baker’s Swiss Roll Ice Cream Bomb
Jul 30, 2010 Uncategorized
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.
This ice cream bomb looks crazy. It looks like a brain. Swirly brainish looking things scare me a lot- its just kind of a thing I have.To make it less brain-ish looking I decided to mold it into the shape of a traditional round cake instead of a dome but it still has that creepy swirly thing going on.
The challenge was to make the swiss roll, two different ice creams, a fudge and then mold everything into a bombe. I also attempted to put a little Mexican twist on mine by making Mexican hot chocolate ice cream and horchata (cinnamon rice milk) ice cream. Instead of fudge, I made some homemade dulce de leche and then I spiced the chocolate swiss roll and filling with some cinnamon.
The recipes that I made up and used for the ice cream turned out to be not as flavorful as I would liked them to have been. The Mexican hot chocolate ice cream was made with Mexican hot chocolate powder, whole milk and eggs with some extra cinnamon and cayenne to kick up the flavor. The horchata ice cream was basically just homemade horchata made with whole milk instead of water and then with some egg yolks added to thicken it up into a custard.
I own an ice cream machine but I wanted to try to make one of the ice creams by hand this time. I made the chocolate in the machine and then used the freezing and stirring every half hour method for the horchata. To my surprise, the method by hand yielded a much fluffier, lighter ice cream than the machine did. This could have been due to the small amount of ice cream that I made (so a lot of it froze to the bowl of the ice cream machine itself instead of being churned).
I used a small stock pot to form the bomb into the shape I wanted. When it came time to cut, the Mexican hot chocolate ice cream was frozen solid! I wasn’t a big fan of the bomb taste-wise because of the way my ice creams turned out but I LOVE the idea and the presentation is pretty neat [for people who aren't scared of swirly things like me]. I’ll definitely be making this again except maybe with some different ice creams and flavor combos.
Swiss roll ice
cream cake
(inspired by the recipe of the same name from the Taste of Home website)
The Swiss rolls-
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-
6 medium sized eggs
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural
unsweetened cocoa powder, sifted together
2 tblsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans
For the filling-
2C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 tblsp / 70gms/2.5oz of caster sugar
Method-
- Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 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.
- 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
- Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
- Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
- Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
- Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
- 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
- Repeat the same for the next cake as well.
- 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.
- In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
- Divide the cream mixture between the completely cooled cakes.
- Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
- Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
Assembly-
- Cut the Swiss rolls into 20 equal slices ( approximately 2 cms 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 their 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 freeze till firm ( at least 1 hour)
- Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an 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 outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
Tags: Bakers, Bombe, Cayenne, Chocolate Ice Cream, Chocolate Powder, Cream Cake, Custard, Dulce De Leche, Half Hour, Horchata, Hot Chocolate, Ice Cream Cake Recipe, Mexican Twist, Rice Milk, Small Stock, Stock Pot, Sunita, Swiss Roll, Taste Of Home, Whole Milk
What foods can I eat if I suffer from a food allergy?
May 30, 2010 Bread Bakeries
When someone suffers from a food allergy or food intolerance they automatically think that the solution is to remove the suspect food from their diet altogether. Although this does improve the symptoms a worrying concern is that my removing or restricting certain foods the person does not replace it with an alternative or suitable replacement.
The problem with removing foods from the diet is that nutrient deficiencies could occur leading to poorer health and illnesses.
Dairy products are often identified as a cause of a food allergy or food intolerance and people reduce their consumption of milk and dairy foods or remove them completely from their diets.
The problem with this is dairy foods are most peoples main source of calcium. A healthy intake of calcium is linked to lower rates of osteoporosis and other bone related illnesses.
Milk and dairy is also a major source of Vitamin D and a deficiency of Vitamin D has been linked to heart disease and cancer.
It is therefore important that if you remove milk and dairy products from your diet that you find suitablre alternatives. So what options are available?
Instead of Milk
Instead of drinking milk look out for products such as Soy Milk, Rice Milk or Lactose free milk. Lactose free milk is still made from cow’s milk, but it is altered so that its lactose levels are much lower.
Instead of Milk Chocolate
Instead of eating milk chocolate try chocolate made from carob, soy or rice milk. The difference in taste is marginal and you can try different brands until you find one which tastes great.
Instead of Ice Cream
Instead of eating milk based ice cream look out for soya based frozen desserts which come in all the popular ice cream flavours.
Instead of Cheese
Instead of cheese there are many different brands of dairy free cheeses made from soya. Some do not melt as well when the cheese is used for cooking, so you may need to shop around until you find the right brand.
Wheat is another common food allergy and food intolerance causing food which people remove from their diets. Removing wheat can lead to vitamin and mineral deficiencies as well as reducing a persons fibre content. What can be eaten when wheat foods are removed from the diet?
Instead of Cereals
Instead of wheat based breakfast cereals look out for corn or rice cereals. Porridge or soya based cereals are also a great alternative.
Instead of Bread
Bread can be replaced in the diet with rice cakes, crisp breads and corn thins. A good variety of wheat free breads are also available from shops and bakeries.
Instead of Pasta
Instead of pasta look into trying rice, quinoa, amaranth, lentils or buckwheat (despite its name buckwheat is not wheat related).
Instead of Biscuits
Biscuits can be replaced with fruit bars, fruit fingers and different varieties of cereal or fruit biscuits.
If you are embarking on an elimination diet or removing foods from your diet due to a food allergy or food intolerance, take care to replace the foods you remove with suitable alternatives to ensure you maintain your health and wellbeing.
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Tags: Allergy, Calcium Intake, Carob, Cheeses, Cow Milk, Dairy Foods, Deficiency Of Vitamin D, Food, Food Allergy, Food Intolerance, Foods, Free Milk, from, Frozen Desserts, Heart Disease, Illnesses, Main Source, Milk And Dairy Products, Milk Chocolate, Nutrient Deficiencies, Osteoporosis, Rice Milk, Source Of Vitamin D, suffer, Suitable Replacement
Eat Like us for a Day Challenge Friday May 14, 2010 MENU
May 14, 2010 General
I’ve been thinking all week….WHAT WILL I EAT???
Every time I think of something, suddenly it’s– “Wait, that has cheese in it.”
Or wheat. Or nuts.
I finally came up with some ideas:
Breakfast:
Smoothie: 1 banana, handful of spinach, 1 T chia seeds (optional. If you soak them in water it helps thicken your smoothie), 5 frozen strawberries, 2 T oj concentrate, 1 T agave syrup and 1 C rice milk or water or juice. I’m also planning on making this topping, minus the almonds and wheat germ. I’ll let you know how it goes. I like to eat smoothies in a bowl with stuff on the top—granola and bananas, so if this topping works out with the bananas, I’ll be happy.
Lunch: Amy’s Organic Lentil Soup, cucumbers and cherry tomatoes.
Dinner: Rice and beans. Maybe some steak, marinated in lemon and garlic and flash sautéed in the pan. Corn tortillas. Salsa.
That doesn’t seem too bad, don’t you think? I hardly would even call that a sacrifice. And you didn’t even have to buy anything weird.
Good Luck! Let me know if you have other ideas or plans!
Tags: Almonds, banana, Bananas, Breakfast Smoothie, C Rice, Cherry Tomatoes, Chia Seeds, Corn Tortillas, Cucumbers, Frozen Strawberries, garlic, Granola, Handful, Lentil Soup, Rice And Beans, Rice Milk, Sacrifice, Salsa, Spinach, Wheat Germ
