Swiss Roll Ice Cream Bombe
I’ve been looking forward to my first Daring Baker’s challenge, I’m always looking for new things to do, so the idea of the Daring Bakers appealed to me.
The swiss roll ice cream bombe was a little epic, though not particularly difficult. I wasn’t impressed with the recipe, but everybody else seemed to find my bombe exceedingly impressive, and I must say, now that there is only a quarter left it is growing on me. It would make a great cake to have at a party, there’s a certain childhood excitement about it.
As the weather here is pseudo summery, I wanted a summery feeling bombe, so I went for a chocolate and raspberry theme. A chocolate swiss roll, filled with cream and raspberry jam, and filled with mascarpone ice cream, raspberry ice cream and raspberry, chocolate fudge sauce.
I used an ice cream recipe from a book of G’s on ice cream, I don’t have a food processor, so thought it was best to try something different to the given recipes, rather than try them without the equipment. A lent me G’s ice cream book ages ago, and I completely forgot that I was meant to give it back at some point, especially as G never knew that I had her book. Luckily she never missed it and she now knows I have it.
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.
4 oz caster sugar
1.5 oz plain flour
1.25 oz cocoa powder
15 ml boiling water
200 ml whipping cream, whipped with 1 oz sugar
3-4 tbsp raspberry jam
preheat oven to 200˚C
Beat eggs and sugar together.
Fold in flour and cocoa powder, then water.
Pour batter into a greased and lined baking tray.
Bake for 10 mins.
Immediately on removal from oven turn out cake onto a tea towel sprinkled with sugar and roll up, leave rolled up to cool.
When cool, unroll, fill with jam and cream and re-roll.
Raspberry Ice Cream
adapted from ‘Ice Cream’ by Liz Franklin
225 g mascarpone
100 ml whole milk
50 g caster sugar
a handful of raspberries
2 tbsp raspberry jam
Beat together milk, mascarpone, sugar and raspberries. Churn in an ice cream maker. When nearly done stir through the raspberry jam to create a ripple effect.
Mascarpone Ice Cream
250 g mascarpone
250 ml whole milk
150 g caster sugar
Beat together mascarpone, milk and sugar. Churn in an ice cream maker.
Raspberry Chocolate fudge sauce
4 oz caster sugar
1.5 tbsp cocoa
1 tbsp flour
130 ml water
0.5 tbsp butter
0.5 tsp vanilla
handful of raspberries
Whisk together sugar, cocoa, flour and water in a saucepan over heat until it thickens. Beat in butter, vanilla and raspberries. Allow to cool.
To put the bombe together:
Line a bowl with clingfilm, slice swiss roll and place a layer of swiss roll slices in the bowl. Freeze until set.
Add a layer of softened ice cream, freeze until set.
Pour in the chocolate fudge sauce, freeze until set.
Add a layer of the 2nd ice cream, cover with clingfilm and freeze till set.
Turn out to serve.