A celebration do need an excellent cake else its wont be much fun, today my son is celebrating his birthday to change our routine vanilla cake frosted with chocolate ganache birthday cake i prepared this elegant icecream cake. Since the weather is too hot, its better to make something refreshing than usual cake na, while bloghopping i was amazed by the swiss roll icecream cake by Manju's Eating Delights's, she used strawberry jam and vanilla strawberry icecream for making her swiss roll icecream cake. Immediately i know that am going to make this cake for my lil one's birthday. The weather didnt helped me a lot, icecream while stuffing got melted quickly and started oozing out in between the swiss roll,but its doesnt matter coz i prepared this cake with loads of love specially to my lil darling. Manju's cake will definitely makes you drool. As my lil one asked vanilla and chocolate in his birthday cake, i replaced the strawberry jam with a quick chocolate sauce and finished the cake with vanilla and chocolate icecream.
The way Manju explanation about the preparation and assembling the cake was tremendous and definitely helped me a lot, thanks a ton to Manju for her tips and tricks. We are yet to cut the cake but the final result after freezing the cake tempts us already to enjoy the cake.
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For Swiss roll cake:
3/4cup Cake flour
3nos Eggs
1/2cup Sugar
1/2tsp Baking powder
1tsp Vanilla extract
pinch Salt
Nutella or Chocolate sauce
Vanilla icecream
Chocolate icecream
Confectioner's sugar (2tbsp )
Preheat the oven to 400F, line a greased baking sheet over a baking tray.
Sieve together the cake flour and baking powder and keep aside.
Heat water in a vessel, meanwhile take the eggs, sugar,vanilla in a bowl, keep the bowl over the vessel,keep the flame in simmer(the bottom of the bowl shouldnt touch the hot water).
Beat the egg sugar mixture until they turns pale and smooth. Now take off the bowl from the vessel and beat again for few more minutes until the egg-sugar mixture turns like a whipping cream.
Now fold the dry ingredients slowly until they get well combined, dont overmix.
Transfer this batter to the already greased baking sheet and bake for 9-10minutes or a skewer inserted comes out clean.
Meanwhile take a clean towel and dust a tablespoon of confectioner's sugar over it, this is for rolling the cake.
Rolling the cake:
Once the cake gets baked, immediately take them out from the oven and invert the cake to the already prepared sugar dusted towel. Remover the baking sheet and dust it again with the remaining confectioner's sugar.
Keep one end of the towel inside the cake and roll it tightly to make a loaf and keep it on wire rack to cool completely.
Once its gets cool, spread the nutella or chocolate sauce prepared already as you desire and roll the swiss roll again wrapped in a plastic wrap.Keep it in fridge until the spread gets firm.
Assembling:
Keep the both vanilla and chocolate ice cream in counter top for few minutes.
Take a medium sized dome shaped bowl, line it with a plastic wrap, cut the already prepared swiss rolls as medium sized slices, arrange one by one inside the bowl,until the plastic wrap gets covered by the swiss roll.
Now spread the vanilla icecream to half of the bowl and finish the remaining with chocolate icecream, close the chocolate icecream with the remaining swiss roll slices.
Tightly close the bowl with the wrap and keep it in freezer atleast two or three hours before enjoying.
A prefect and definitely a refreshing cake for celebration which suits prefectly for hot summer days..
The way Manju explanation about the preparation and assembling the cake was tremendous and definitely helped me a lot, thanks a ton to Manju for her tips and tricks. We are yet to cut the cake but the final result after freezing the cake tempts us already to enjoy the cake.
.jpg)
For Swiss roll cake:
3/4cup Cake flour
3nos Eggs
1/2cup Sugar
1/2tsp Baking powder
1tsp Vanilla extract
pinch Salt
Nutella or Chocolate sauce
Vanilla icecream
Chocolate icecream
Confectioner's sugar (2tbsp )
Preheat the oven to 400F, line a greased baking sheet over a baking tray.
Sieve together the cake flour and baking powder and keep aside.
Heat water in a vessel, meanwhile take the eggs, sugar,vanilla in a bowl, keep the bowl over the vessel,keep the flame in simmer(the bottom of the bowl shouldnt touch the hot water).
Beat the egg sugar mixture until they turns pale and smooth. Now take off the bowl from the vessel and beat again for few more minutes until the egg-sugar mixture turns like a whipping cream.
Now fold the dry ingredients slowly until they get well combined, dont overmix.
Transfer this batter to the already greased baking sheet and bake for 9-10minutes or a skewer inserted comes out clean.
Meanwhile take a clean towel and dust a tablespoon of confectioner's sugar over it, this is for rolling the cake.
Rolling the cake:
Once the cake gets baked, immediately take them out from the oven and invert the cake to the already prepared sugar dusted towel. Remover the baking sheet and dust it again with the remaining confectioner's sugar.
Keep one end of the towel inside the cake and roll it tightly to make a loaf and keep it on wire rack to cool completely.
Once its gets cool, spread the nutella or chocolate sauce prepared already as you desire and roll the swiss roll again wrapped in a plastic wrap.Keep it in fridge until the spread gets firm.
Assembling:
Keep the both vanilla and chocolate ice cream in counter top for few minutes.
Take a medium sized dome shaped bowl, line it with a plastic wrap, cut the already prepared swiss rolls as medium sized slices, arrange one by one inside the bowl,until the plastic wrap gets covered by the swiss roll.
Now spread the vanilla icecream to half of the bowl and finish the remaining with chocolate icecream, close the chocolate icecream with the remaining swiss roll slices.
Tightly close the bowl with the wrap and keep it in freezer atleast two or three hours before enjoying.
A prefect and definitely a refreshing cake for celebration which suits prefectly for hot summer days..
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