Swiss Swril Ice-Cream Cake---The Daring Bakers July '10 Challenge

Swiss Swril Ice Cream Cake is the Challenge for July month by The Daring Bakers ,this month challenge is given by Sunita.
This is really a big big challenge for me,as each and every step is a challenge right from making a swiss roll cake and an ice-cream too.My Hubby wanted this without fudge as he loves the version of Cassatta Ice-cream back in India,and he choosed the flavors of the ice-cream and I had to go with it.

The Swiss rolls-

Preparation time- 10 minutes

Baking time- 10-12 minutes

Rolling and cooling time- at least 30 minutes

Filling-5-8 minutes

Filling and rolling- 5-10 minutes


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

For the filling-

2C / 500 mls/ 16 fl oz of whipping cream

1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)

5 tblsp / 70gms/2.5oz of caster sugar


  1. 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.
  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.
  3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
  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. 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 the same for the next cake as well.
  10. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
  11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
  12. Divide the cream mixture between the completely cooled cakes.
  13. Open the rolls 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 cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

The vanilla ice cream-

Preparation time-5 minutes+freezing

I have made the ice cream without an ice cream maker.


2 and ½ C / 625 ml / 20 fl oz of whipping cream

1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract

½ C / 115gms/ 4 oz of granulated sugar


Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.

Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

The Hot fudge sauce- I made this just after adding the layer of vanilla ice cream to the cake.

Preparation time-2 minutes

Cooking time-2 minutes


1 C / 230gms/ 8 oz of caster sugar

3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder

2 tblsp /15gms/ 1 oz of cornflour/cornstarch

1 and ½ C /355ml /12 fl oz of water

1 tblsp /14gms/ 1 oz butter

1 tsp/5 ml / .15 fl oz vanilla extract


  1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.

2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes)

3.Remove from heat and mix in the butter and vanilla. Keep aside to cool .

The chocolate ice cream-

Preparation time- 5 minutes + freezing


2C/ 500 ml whipping cream

1 C/230gms/8 oz caster sugar

3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder


  1. Grind together the sugar and the cocoa powder in a food processor .
  2. In a saucepan, add all the ingredients and whisk lightly.
  3. Place the pan over heat and keep stirring till it begins to bubble aroun d the edges.

4.Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.

5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.


1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each )

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

3. 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).

4. 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)

5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an hour)

6. Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .

7. 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.

Thank U Sunita for this wonderful Challenge :)


From last few weeks we are having a potluck with other 2 families on Friday evenings,we decided to have different cuisines for each week.Till date we had a BBQ party,Dosa Party and Italian Dishes,We had good time tasting and trying new dishes for the potluck and learning new games.
Last weekend we had Italian Dishes for the potluck so I decided to make Grilled Eggplant Lasagna and Calzone,both of them were a big hit and my friends loved them.I made my own pizza dough for this dish,it was fun playing with the dough.Here goes the recipe.
Pizza Dough:I made half of the recipe which I made for Pizza Base.U can find the recipe for Pizza Base here.Mozzarella Cheese:1/2 cup
Marinara Sauce:1/2 cupVeggies Of ur Choice:I used Onions,peppers,mushroom and grilled eggplant pieces
Egg Wash/Milk:1/4 cup


1.Pre-heat the oven at 450 degrees.Knead the pizza dough well,take a small portion of it,using a rolling pin spread the dough into circle,now apply the marinara sauce on half of the pizza dough leaving half inch all round.
2.Put the veggies of ur choice,sprinkle cheese and fold it with the other half of the circle and press the edges to seal the calzone,using a pizza cutter u can trim the edges to make it look perfect.3.Using a fork we can make the impression on the edges,now transfer these to a greased baking tray and brush the Calzones with egg wash/milk to get a good golden color on top,make a small slit on top of the calzone for the steam to escape out.Put this tray in the oven and bake it for 20-25 mins(or till the calzone turn golden color and crisp on top)4.When done bring out from the oven and apply little butter on top,so that the calzone will not turn dry.5.Serve it hot.U can have it with tomato ketchup too.

Kara Sev June Challenge-Indian Cooking Challenge

Kara Sev is the Challenge for June month at Indian Cooking Challenge seeing this month challenge I was scared as I never made this before and I totally forgot about this challenge,morning when I was talking to my mom I suddenly realized that tomorrow is the date to publish the challenge.I told my mom about this challenge and expressed my fear then she told me don't give up dear as u still have time to do,keeping that in mind I made them today and turned out too good.They were very crispy and loved the taste.


Gram Flour (Besan)- 2 1/2 cups
Rice flour - 1 cup
Chilli powder - 1/4 tsp
Black pepper coarsely powdered - 1 tsp
Ghee - 2 1/2 tspCooking soda pinch (optional)
Salt to taste.
Crushed garlic (optional) 2 pods
Oil to deep fry.

  1. Sieve both Gram flour and Rice flour together in a bowl and make a pit.
  2. Add chilli powder, Pepper powder, Salt, Crushed garlic, Ghee, Cooking soda.
  3. Mix thoroughly with hands. It should look like bread crumbs. Divide the dough into 4 portions.
  4. Take One portion of this mixture, sprinkle water, knead like Puri dough.
  5. Heat oil in a kadai, Use a ladle with lot of holes (Kara Sevai ladle) or Sev maker. Put some dough on that and rub directly into oil.
  6. It will be like split string. Deep fry in oil , drain excess oil.
  7. After cooling this off, Store this in an airtight container.
The challenge suggested 2 different recipes I followed the 1st recipe and would love the try the second one in coming weeks.Thank U Srivalli for the wonderful challenge,with this challenge I got use the Sev press which I bought almost a year back :)

Gongura Egg Curry

One more recipe with Sour Greens....Gongura Egg Curry..
Will post the recipe soon

Eggplant Cannelloni

I just used a simple eggplant stuffing to make this cannelloni yesterday as I was having my cake class.I added 1/4 cup of chopped cabbage to give a little crunch to the dish.Ingredients:
Cannelloni:10 no
Eggplant:1 medium(diced)
Onion:1 medium(finely chopped)
Cabbage:1/4 cup
Tomato Paste:3-4 spns(I used canned Tomato Paste)Garlic:3 cloves
Salt:To Taste
Chilli Powder:To taste
Oregano:1 spn
Marinara Sauce:1 cup(I used Ragu Sauce and added little salt to adjust to my taste)
Mozzarella Cheese:100 gms
Oil:2 spns

1.Boil water in a pan,add salt and bring it to a boil,now add the cannelloni and cok for 6-7 mins,now take the cooked cannelloni to a plate and let them cool down to handle.
2.Heat oil in a pan,add chopped onion,garlic,sprinkle little salt,crushed oregano and allow them to saute,now add the diced eggplant and chopped cabbage,mix well,cover it with a lid and cook them till eggplant and cabbage becomes soft.
3.When the eggplant becomes soft add the tomato sauce and mix evenly,add salt and chilli powder to taste.Mix well and turn off the flame.
4.Let the mixture become cool so that u can handle the mixture.Add the grated cheese once the mixture is cooled.
5.Pre-heat the oven at 350 degrees,now stuff the cheese and eggplant mixture into the Cannelloni.Take a oven safe bowl and pour 1/2 cup of the Marinara sauce and spread it evenly make sure to keep it moist with sauce.Now lay down the stuffed cannelloni side by side and cover the top with the left 1/2 cup of sauce.Now sprinkle some more cheese on top and bake it for 20-22 min.
6.Serve hot and sprinkle some more cheese if u want just before serving.

U can have a piece of Garlic toast on side.