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.sausage buns, and you'll figure it out.
2 segundos. .
3 segundos. . .
Yep, you guessed it. My overheating oven apparently isn't too fond of sponge cake, so it ruined the first one completely and almost ruined all of the second one as well. I managed to salvage most of the cake, but I was unable to make Swiss rolls out of it. So, I slathered on the vanilla bean whipped cream (which is just "genious-ly" good!), cut the cakes into circles and rectangles, and placed them into two ramekins and one loaf pan.
I used the leftover hot fudge from my Chocolate Sybil Cake. I still have more left for chocolate milk. YUM!
This one looks more like an elaborated s'mores cake than a bombe ice cream cake.
Although my ice cream cakes are not nearly as pretty as the other daring bakers' cakes, at least they still tasted pretty good, and I completed the challenge.
For the ice cream portion, I made coffee ice cream and chocolate ice cream. I used different ice cream recipes from those on the challenge because I wanted egg-based ice cream, which tends to be creamier. Everything tasted fantastic except for the sponge cake, but I think that is because of the egg-white flavor and my oven's performance (or failure to perform well).
TWO THINGS I LEARNED DOING THIS CHALLENGE:
1. Whole eggs can expand big time! I thought that with the addition of egg yolks, eggs couldn't expand that much, but I was pleasantly surprised. I don't know why, but I was.
2. That there exists such a thing as vanilla bean whipped cream that doesn't require the removal of the seeds. This whipped cream was AMAZING!!Silpat despite what the company claims.
TWO THINGS I KNEW ALREADY BUT SOMEHOW FORGOT:
1. My oven sucks even after being "fixed" twice.
2. Ice cream melts quickly and can be frustrating so set up everything for your photo shoot ahead of time.
Here is the recipe for the cake.
Here are the recipes for the coffee and chocolate ice creams I used.
Note: For the chocolate ice cream, I used half-n-half instead of milk for a creamier consistency.