U.S. (Swiss) Roll Ice Cream Cake: DBer's July Challenge

For this challenge I was feeling a little patriotic as I made this over the long 4th of July weekend. For years, I have always looked at the desserts and cakes that used whipped cream for the white, raspberries or strawberries for the red, and blueberries for the blue. I have been envious and wanted to make something, except for the holiday everyone usually leaves town and I would be left with a huge dessert cake with nowhere to take it and no one to share it with. So, for this challenge I decided to finally up the ante, so to speak, and make my red, white, and blue inspired dessert AND meet the requirements of this month DBer’s challenge. Yup, I am good like that :o) Hence, I present the U.S. (Swiss) Roll Ice Cream Cake [I know how cheesy of a name].

The original recipe called for chocolate- chocolate swiss rolls, chocolate ice cream, chocolate fudge sauce. I did not want to do another chocolate challenge however. 1) Contrary to my gender, I am not a huge fan of chocolate and 2) It just seems too warm for chocolate when the temps have been closer to 100 with 100% humidity for more days then I care to recount. So, I decided to take a lighter approach with a non-chocolate more fruit based cake.

Before I forget, the required blog checker language- 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.-

Okay, now back to my dessert. My U.S. roll cake consisted of almond flavored sponge cake with a raspberry whipped cream (red [which turned light, almost nonexistent pink, once placed in the cake, rolled, and froze]), rum flavored ice cream (white), blueberry ice cream (blue [though it really looked purple]), and almond pieces for a little crunchy texture.

I enjoyed this dessert for the most part. I never made a sponge rolled cake before. I will be doing more in the future, maybe with a different recipe. I would like my cake a little thicker. I also LOVED my rum flavored ice cream. It has been a favorite of mine since trying it with the Feb 2009 DB challenge. (And last of all, I will not hold it against this dessert that I dropped and broke my digital camera when trying to take photos of the finished dessert… Even though I won’t be making it again-- In the completed all components frozen together sense! :o)

THE ALMOND ROLLCake:
4-5 large sized eggs
1 C caster sugar + extra for rolling
8.5 Tbs all purpose flour
2 Tbs boiling water
Almond Extract to taste
Non-stick baking spray

Filling:
Apricot Jam thinned with Amaretto and reduced
2C whipping cream
5 Tbs caster sugar
4oz Fresh raspberries (puréed)

Method:
1. Pre heat the oven at 400 deg F. Spray the 2 baking pans (11 inches by 9 inches ) with the non-stick baking spray and line with greaseproof baking paper.

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. This can take a long time, approximately 10-13 minutes.


3. Add the flour and fold in gently with a spatula. Fold in the water and almond extract.

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. Immediately after taking cake out of the oven. 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 steps 5-8 the next cake as well.

10. For the filling: Mix together the raspberry purée with the sugar to taste. Do not forget to add enough sugar to sweeten the whipped cream as well. Set aside.

11. Chill a large mixing bowl and metal whisk. Add the cream and beat till very thick. Be careful not to over beat.

12. Genteelly fold in the raspberry mixture.

13. Unroll the sponge cake and brush with Apricot jam mixture.

14. Divide the cream mixture between the completely cooled cakes and spread out making sure it does not go right to the edges (a border of ½ an inch should be fine).

15. Re-roll the cakes, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

RUM ICE CREAM
Ingredients:
1C half & half
1/2 C heavy cream
1/3 C caster sugar (or brown sugar)—to taste
1/2 + 1/8 Tbs rum extract

Method:
1. In a freezer safe bowl mix together the half & half, cream, sugar and rum extract.

2. Mix everything together until it is well incorporated.

3. Place the container in the freezer, once the mixtures starts to freeze around the edges (about 45 minutes) take the container out the freezer. Scrap down the frozen portions and beat the whole mixture until smooth. Place back in the freezer. Repeat 3-4 more times to create a creamy and aerated texture. After, let the ice cream stay in the freezer and freeze completely through.

BLUEBERRY ICE CREAMIngredients:
1C half & half
1/2C heavy cream
1/3C caster sugar—to taste
2tbs vanilla extract
1/8C water
4oz blueberries

Method:1. Mix blueberries, water, and sugar in a small sauce pan. Cook until all the sugar is melted and the skins of the blueberry just begin to burst. After waiting above five minutes, run the blue berry mixture through a sieve. Set aside and let cool completely.

2. In a freezer safe bowl mix together the half & half, cream, and blueberry mixture.

2. Mix everything together until it is well incorporated.

3. Place the container in the freezer, once the mixtures starts to freeze around the edges (about 45 minutes) take the container out the freezer. Scrap down the frozen portions and beat the whole mixture until smooth. Place back in the freezer. Repeat 3-4 more times to create a creamy and aerated texture. After, let the ice cream stay in the freezer and freeze completely through.

ASSEMBLEY

1. Cut the almond roll into equal pieces, ensuring there is enough to cover the dome and bottom.

2. Cover the bottom and sides of the bowl in which you are going to set the dessert with plastic wrap.

3. Arrange two slices at the bottom of the bowl, 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 rum ice cream. Take the bowl out of the freezer, remove the plastic wrap cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl.

5. Add crunch layer by pressing almond pieces down firmly, compacting it without pushing it too far into the rum ice cream. Cover the bowl with plastic wrap and freeze until firm (at least 1 hour).


6. Soften the blueberry ice cream and spread it over the crunch layer.

7. Place the almond rolls slices on the top like a crust. Cover firmly in plastic wrap and freeze until completely set (at least 4-5 hour, but best over night).


8. When ready to serve, let the dessert stand at room temperature for 5-10 minutes, then invert the dessert onto serving platter and remove plastic wrap. If the plastic wrap will not release from the bowl wipe the outside of the container with a warm cloth.

9. To slice the dessert, dip a knife in warm water and cut the dessert.

ENJOY!