daring bakers, july.
Welcome to another Daring Bakers post made and enjoyed not just by me, but by a handful of kids as well. It's great having someone to bake for these days, and it's great when that audience (?) doesn't have a comparable handful of dietary requirements that severely augment the baking process.
I went for a summery cherry theme on this month's challenge, with an ice cream cake layered with chocolate-cherry cake, vanilla ice cream, dark chocolate, and cherry ice cream. It went down a treat with everyone who ate it (and I definitely found some spoon holes dug into the cake when I wasn't looking), largely because it wasn't cloyingly sweet and had just the right amount of bitter chocolate. But it was cold, and I've a tableful of children with gaping mouths of frozen ice cream, hoping for it to melt, to prove it.
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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 used my standard ice cream recipe, found here, and a quick cherry jam for both the swiss roll and the cherry ice cream (plus lots of pitted fresh cherries).
Swiss Rolls
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
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.
Open the rolls and spread the jam, 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.
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