This is going to sound nutty but I’ve started watching cookery shows at six in the morning. I’m on a desperate get-healthy-lose-weight kick and so, as well as going back on the 5:2 diet, I’ve also started getting up half an hour earlier than I need to in order to fit in some exercise time. And I’ve found one of the best ways of taking my mind off all the stomach crunches and tricep dips is to watch celebrity chefs on the Food Network at the same time. I know. It’s not normal behaviour, is it?
The other morning I found myself drooling while I worked out as Lorraine Pascale made her Swiss Roll Bowl Cake. It looked so insanely easy and yet such a work of genius at the same time, I decided there and then I had to make it. My kids would love it, and I only need have the tiniest sliver. What’s more it’s frozen, so it’ll be around for a while. Plenty of time to have a few tiny slivers. On non 5:2 fast days, of course.
All you do is line a bowl with slices of chocolate Swiss roll, soak in a little alcohol if you wish, and then fill with lots of your favourite ice cream. Then bung in the freezer and Bob’s your uncle, one incredible frozen cakey masterpiece.
You should have seen my children’s faces when I brought this to the table. I really wish I’d got a photo.
I reckon this would make a great child-friendly dessert during the festive season, and an ideal alternative to rich Christmas pudding or cake, without losing any of the oomph.
Swiss roll ice cream cake
1 extra-large chocolate Swiss roll
a little rum, brandy or apple juice
2 litres of ice cream (I went for a combination of rum & raisin and chocolate brownie)
Carefully line a 2-litre glass bowl with cling film.
Slice the Swiss roll into slices, roughly 1cm thick. Lay the slices inside the bowl, covering the bottom and sides. Tear up pieces of the leftover cake to fill in any holes.
Drizzle a splash of rum, brandy or apple juice over the Swiss roll.
Cover with cling film and place in the freezer for about half an hour.
Spoon your chosen ice cream into the cake bowl. If you’re not using a soft scoop ice cream, it helps if you remove the ice cream from the freezer for 10 minutes or so beforehand to give it a chance to soften a little, but don’t let it melt completely.
Cover with cling film again and freeze again for an hour.
When you’re ready to serve, remove the cling film and place a plate on top. Carefully turn the bowl over onto the plate and the cake should come free. If not, warm the bowl a little with your hands.
Slice into wedges and tuck right in.
I’m also entering it into this month’s Bloggers Scream For Ice Cream hosted by Kavey Eats, where the theme is Ice Cream Showstoppers. From my kids’ reaction, I’d say my Swiss Roll Ice Cream Cake fits the bill nicely.