Chocolate Swiss Swirl-Vanilla & Green Tea Ice Cream Cake

Two months have passed by… I know… I have been abandoning my blog, but what can I do, time is not on my side. This challenge is so “photogenic”  I wish I got more time to take lots of picture of it, however you need to work fast anyway trying to take picture of ice cream in the summer… and the chocolate fudge syrup is the first one to melt…:(

I still have this mini sachet of green tea that my sis brought me from Japan, which I use as my 2nd flavor for the ice cream,  the colour didn’t come out a lot in the pic but the taste is there, and  just please take my word green tea flavor goes with anything… 🙂

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.-

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).
  14. 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.

  1. I’m amazed at how perfect your rolls turned out! Bravo!!!
    The whole thing looks so pretty!!

  2. Your rolls are gorgeous – they look so big and perfect. Looks great.

  3. I love vanilla with green tea! Your bombe and your photos are exquisite.

  4. Funny you say it wasn’t photogenic – I think it photographed beautifully for you! Great flavor choice, too – sounds great!! Awesome job.

    • ericasedibles
    • July 28th, 2010

    perfect rolls, well done!

  5. Beautiful job! I am quite impressed…and jealous 🙂

  6. Your cake is perfectly beautiful! Love your presentation!

  7. What a delightful bombe…. Gr8 flavour combination…. amazing presentation… 🙂

    Daring Baker – Swiss Swirl Icecream Cake

    The Variable, Crazy Over Desserts – Nachiketa
    Catch me on facebook @ Crazy Over Desserts

  8. That is gorgeously photogenic, especially with your raspberry decorations! The green tea is a nice touch too.

  9. Your cake looks so perfect and pretty! Very well-executed. A lovely creation!



  10. Your cake turned out beautifully – the green icecream make a nice fresh contrast to the other colours.

  11. Zita, your cake looks absolutely beautiful. Yes, I found how easily chocolate fudge can melt, much to my disappointment. 🙂

    • Anna
    • August 2nd, 2010

    This cake is perfect!!! You’re amazing!!!

    • Y
    • August 3rd, 2010

    It looks really pretty! Nice to see you still occasionally blogging even though you’re really busy (I am admittedly in the same position!).

  12. Wow, lovely rolls…love the pictures…

  13. hmmss yummy, its look very delicious

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