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.
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.
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.