Swiss Roll Ice Cream Cake<< My sister-in-law Carin recently made Swiss Roll Ice Cream Cake at a brunch she hosted for our family. When she brought out the cake to the guests, everyone said "Wow!" and asked for a piece. I was hoping to find the recipe and as luck would have it, I found it in a magazine insert published by Simply Homemade (Smuckers) called "Dressed for Summer". This is not a difficult cake recipe. Try it out - make room in your freezer and impress your guests at your next gathering. This cake is gorgeous and delicious! Ingredients for Swiss Roll Ice Cream Cake:
Line a metal bowl (large 12 cup) with plastic wrap. Line inside of bowl with sliced swiss rolls and allow them overlap if necessary. Use any extra slices for the top. Fill with 2 cups of ice cream and spread it slightly up the sides of the bowl. Cover with 1/4 cup of caramel syrup. I use a bit more than 1/4 cup because the layer is more visible that way. Add another 2 cup layer of ice cream over the syrup. Cover with 1/4 cup of chocolate syrup. As stated, I use a little more than 1/4 cup because the layer is more visible that way. Continue to add ice cream and alternating between syrups, ending with ice cream.
Place remaining swiss roll slices on top of the final layer of ice cream. Cover Swiss Roll Ice Cream Cake with plastic wrap and freeze until firm. This will take at least 3 hours. To serve the cake, remove plastic covering and invert onto dish. Remove plastic wrap and garnish with more sundae syrups, if desired. Note: I have seen similar cakes made with jelly roll pieces and ladyfingers instead of swiss rolls. The size and the colors of the swiss rolls seem to enhance the presentation of this amazing dessert! Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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