Tuesday, July 20, 2010
DARING BAKERS CHALLENGE JULY - Swirl Ice-cream Cake
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 always try to make these dishes when I have people coming over, to help us eat it. I had a whole plan in my head involving chocolate, cherry's and thick fudge sauce. As with all laid plans, everything went ary. So on the morning that the dessert was needed, I found myself, with no cocoa, or cream. So operation make-it-up-with-what-we-have-on-hand commenced. I ended up with an orange sponge roll, filled with mango sorbet, and topped with hibiscus and lychee zabaglione
6 medium sized eggs
1 Cup caster sugar /8 oz+ extra for rolling
6 tblsp of all purpose (plain) flour
2 tblsp of Orange juice
Zest of one orange
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 juice.
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 baking paper on the counter and sprinkle a little caster sugar over it.
While still warm, turn the cake on to the paper and peel away the baking paper. Trim any crisp edges.
Starting from one of the shorter sides, start to make a roll with the paper going inside. Cool the wrapped roll on a rack, seam side down.
Once cool open the roll and fill with cream or ice cream. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge/freezer till needed, seam side down