db: Swiss Roll Ice Cream Bombe

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.-

Or otherwise known as homemade doo doo rolls and ice cream cake! This was my first Daring Bakers challenge, and it was pretty good one. I choose to follow the given recipe except when it came to the ice cream. I’ve been using a custard style ice cream recipe from Southern Living and it’s been so good I decided to stick with it.

When I got ready view this month’s challenge I was really excited because I have never made a rolled cake. After reading some the concerns and problems or people were having, I got a little nervous because a lot of people’s cakes were falling apart. Mine baked up and I was able to roll them, but I think the only reason they didn’t fall apart was because of all the humidity in the air on the day I made them.

As for the swiss roll it was just ok by itself – not to chocolatey, but a little dry. The filling on the other hand was amazing – I mean it involved whipping cream, sugar, and vanilla so how could I really go wrong?

The chocolate fudge sauce I made had me a bit concerned.  I would not recommend it for just eating on stuff as a topping, but it was surprisingly good in the cake. The texture when it froze was really interesting – not rock solid, but not runny.

I had to make 2 different ice creams for the cake so I went with a vanilla and then I made an espresso, toasted almond, chocolate chip ice cream. The second ice cream is a favorite in our house (it makes a mean brownie delight too!)

I’ll include the recipe below the photos, and if you’re feeling industrious and want a wow dessert then you might want to try your hand at Swiss Roll Ice Cream Cake!

This is the bottom of the cake in the bowl where I built it.

My swirls were a little smushy because I over stuffed with cream and then I think I cut my slices a little thin.

I thought the layers were really nice and pretty.

Swiss Rolls



  • 6 medium sized eggs
  • 1 C  caster sugar /8 oz+ extra for rolling
  • 6 tblsp of all purpose (plain) flour + 5 tblsp of natural unsweetened cocoa powder, sifted together
  • 2 tblsp of boiling water
  • a little oil for brushing the pans

Cream Filling:

  • 2C  of whipping cream
  • 1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
  • 5 tblsp of caster sugar


  1. Pre heat the oven at  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.
  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.
  3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
  4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
  5. 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.
  6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
  7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
  8. 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.
  9. Repeat the same for the next cake as well.
  10. 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.
  11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
  12. Divide the cream mixture between the completely cooled cakes.
  13. 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).
  14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

Hot Fudge Sauce:

  • 1 C  of caster sugar
  • 3 tblsp of natural unsweetened cocoa powder
  • 2 tblsp of cornflour/cornstarch
  • 1 and ½ C  of water
  • 1 tblsp  butter
  • 1 tsp 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 .

Ice Cream Ingredients:


  • 3/4  cup  sugar
  • 2  tablespoons  cornstarch
  • 1/8  teaspoon  salt
  • 2  cups  milk
  • 1  cup  heavy whipping cream
  • 1  egg yolk
  • 1 1/2  teaspoons  vanilla bean paste or vanilla

Mocha Latte:

  • 3/4  cup  sugar
  • 2  tablespoons  cornstarch
  • 1  tablespoon  instant espresso – I used regular in a coffee filter and let it steep while I heated up the mixture.
  • 1/8  teaspoon  salt
  • 2  cups  milk
  • 1  cup  heavy whipping cream
  • 1  egg yolk
  • 1 1/2  teaspoons  vanilla bean paste* or vanilla
  • 1  cup  chopped pecans- I used toasted almonds
  • 2  ounces  finely chopped semisweet chocolate – semisweet mini chocolate chips worked well for me.

Directions – both flavors follow the same directions until it comes to adding the nuts and chocolate.

  1. Whisk together first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
  2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
  3. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
  4. Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through. Cool completely (about 30 minutes).
  5. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate. Garnish, if desired.

Assembly Instructions:

  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 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).
  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.




Filed under Cakes, Chocolate, Daring Bakers

2 responses to “db: Swiss Roll Ice Cream Bombe

  1. Your second ice-cream sounds divine! Great job – congratulations of completing your first challenge! xxx

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