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.-
It has been awhile since I've done one of these - Daring Baker Challenges, not a Swiss Roll Cake.
Before this, I'd never made a Swiss Roll Cake. I'd made each part of the cake: the cake, filling, two ice creams and a fudge sauce, but I'd never put them together this way.
I made half of each of the required parts. Sunita had given us lots of room to play around with flavors and such, but had required that we make from scratch each of the components. Rather than play around with it, I stuck with her recipes, only cut in half.
(Btw, making the full amount of each of the components would have required 6 1/2 cups of whipping cream! That's alot of cream!!!)
Most of it went fine - the cake came together, smelled good, and rolled well. The vanilla ice cream worked fine. Assembly went alright. But my fudge sauce never thickened properly, and my chocolate ice cream, having spent 14+ hours in the freezer, after some time in my ice cream machine, never solidified either. So the first cut of my cake resulted in a puddle of chocolate.
I shared this with some neighbours, as well as my own family, an 3 of the 6 people who ate it had seconds. While I wasn't personally impressed with it (I'm sorry, but chocolate ice cream and fudge sauce should have actual chocolate in them, not just cocoa powder), I received many compliments on it. Even with the big puddle of sauce/ice cream.
It was nice having the time to be able to participate in the Challenge again. Big thanks for Sunita for her great directional pictures and for providing a recipe I would never have made on my own.
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