Daring Bakers Challenge– July
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.-
Finally, a recipe fit for this heat wave… No, wait. A heat wave is like a gust of hot weather that rolls through the warm summer like a tidal wave and leaves sweaty, dehydrated people in its wake. It has a distinct beginning and most importantly, a distinct end. What has been going on here on the Eastern seaboard has no end. The sweltering weather hasn’t broken. All we do is sweat and sweat and sweat. I can’t remember the last time I sat in the park to read. Those who gaffawed about the cold winter “proving that there is no such thing as global warming” have been silenced. Climate studies and political leanings aside, we all agree that it’s goddamn hot and there is no way on Earth I will turn on that oven for something more than a few minutes in this weather. I want nothing interfering with my hard working air conditioning.
Thank God the wise Sunita chose a treat for this mad weather. The only baked thing was the cake. Others posted having difficulties with the cake cracking, I was bound and determined that it would turn out right the first time or not at all. I had to look at that part of the recipe through a magnifier to make sure I got it right. The first problem was the pan size. Since my jelly roll pans measure 15×11, not the 11×9 called for in the recipe, I had to do some hard number crunching to arrive at a recipe that called for amounts that would fit with the pan size (40% larger) without affecting the thickness of the cake or the baking times. I also only made one cake rather than two and used my souffle dish for the final construction. I didn’t make it chocolate since I’m actually kind of chocolated out after the last few challenges.
The cake turned out beautifully. I beat the whites and yolks separately and rolled the cake right out of the oven in a towel and left it to cool. It never split. It was a light, beautiful sponge that provided a nice foil to the trio of iced desserts that went with it. Instead of the plain whipped cream filling suggested in the recipe, I made strawberry frozen yogurt with the last of the fresh berries and used that to fill the roll. I wrapped it and froze it overnight to set.
The next day, I used half a recipe of David Lebovitz’s Fresh Apricot Ice Cream for the topmost layer. While I thank Sunita for the recipe, David Lebovitz is the god of ice creams and I used his fantastic The Perfect Scoop and Ready for Dessert for the ice creams.
I didn’t have a clear idea of what kind of a theme, if you will, I was going for with the dessert. I went more with what was in season and in the markets than some clear idea like German Chocolate Cake theme or something. That being said, it turned out to be a kind of icy Sachertorte with Strawberries. Sunita’s simple chocolate sauce went in the middle. I made it with Valrhona dark chocolate powder and it froze up almost like a chocolate sorbet. The last ice cream was the best, Lebovitz’s Caramel Ice Cream from Ready for Dessert. That ice cream is phenomenal. I’ll have to make it again just to have. The once downside was the caramelized sugar increases the ice cream’s freezing point and it was the first to get soft and melt. You can see it in the second picture above. The cake has scarcely been out of the fridge and that ice cream is already melting all over the cutting board. It made for a weak final layer on the cake. Another minus is that it never freezes too hard and that makes it far too easy to eat straight out of the container with a guilty spoon. But it is delicious and worth every calorie-laden spoonful. It’s better than anything they have at the Franklin Fountain and that’s saying a lot.
I took the cake to work where it was met with rave reviews and nary a crumb was left. Another perk of the challenge is the introduction of swiss rolls into my baking repertoire. Filled with jam and topped with a simple frosting or just a dusting of sugar, they’re a nice easy dessert to have in the freezer for company. Hoo-ray.