Hear ye hear ye…

it is time once again for a daring baker’s post- and for me I think I have not participated in almost two months, well shame on me.

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.

For this challenge we had to make the swiss rolls with a filling of our choice, fudge sauce or a variation and two ice creams of our choice. Now that means, you know what, letting your creativity flow in full swing! Well after coming up with many variations, theoretically speaking of course, I stuck with chocolate-coffee-vanilla combination. I followed Sunita’s recipe for the swiss rolls and the filling. Instead of the fudge sauce, I made a vegan mocha-espresso mousse. For the ice creams, I made a partly vegan vanilla ice cream with hazelnuts (well sorry not entirely vegan since it has honey) and a partly vegan mocha ice cream with hazelnuts.

The Swiss rolls
3 medium sized eggs, at room temp
112 g powdered sugar + extra for rolling
23 g all purpose (plain) flour + 20 g natural unsweetened cocoa powder, sifted together
1 tbsp boiling water
a little oil for brushing the pans
For the filling-
1C whipping cream
1 tsp vanilla extract
35 g powdered sugar
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
Pour the mixture into the prepared baking pan and spread it out evenly, into the corners of the pan.
Place it 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.
In a large bowl, add the cream, sugar and vanilla extract and beat till very thick/ stiff peaks form.
Open the roll and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
Roll the cake up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
Partly vegan mocha ice cream (recipe source here) and vanilla ice cream (recipe source here)
2 c soy creamer, (To make this, I followed this recipe here, but added buckwheat honey instead of agave nectar).
1 c  soy milk (I used vanilla soy milk)
1/4 cup semi-sweet chocolate
¾ c fresh, strong espresso
¾ c sugar
2 tbsp cornstarch 
1/2 cup toasted hazelnuts, chopped

Mix ¼ cup of soy milk with the 2 tablespoons of cornstarch and set aside.
Mix the soy creamer, soy milk, coffee, sugar and the chocolate together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

For the vanilla ice cream

2 c. soy creamer, homemade
2 c. vanilla soy milk
3/4 c. sugar
2 tbsp cornstarch
2 tsp vanilla extract 

Follow the procedure above as for the chocolate ice cream. I do not have an ice cream maker and therefore did this the old fashioned way of pouring the mixture in a fairly deep pan- freezing it and taking it out every few hours to break the ice crystals with a spatula (have to be forceful here!)

Mocha-espresso mousse layer

6 oz extra-firm silken tofu
2 tbsp soy milk
1 tbsp maple syrup
4 tsp instant espresso powder
1 tsp vanilla extract
6 oz semi-sweet chocolate, chopped

Crumble tofu in a blender. Add soy milk, maple syrup,  espresso powder, vanilla extract. Also add molten chocolate (double boiler/ saucepan/ microwave, whichever you choose, just do not burn it, is all) and blend until combined.
Transfer to an airtight container and refrigerator until it firms up.

Cut the Swiss rolls into ~10 equal slices ( approximately 2 cms each )
Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
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).
 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).
Add the mousse over the vanilla ice cream, cover and freeze till firm . ( at least an hour)
Soften the chocolate ice cream and spread it over the mousse. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
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.

Everything tasted good but for the vegan (well partly-vegan) vanilla ice cream, it was not creamy enough for me. The best part- rolls themselves with the filling and the mousse (with best chocolate as ingredient, it sure did make a difference!)

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