I had this month’s daring challenge prepared way early in the month, but I’m playing catch-up with the post. My blogging has been sporadic lately, but at least the Daring Kitchen gives me some deadlines I have to meet and thus keeps things turning over. I’ll hopefully get working on the backlog of photos, cat news, food and garden stuff I haven’t managed to get down here once my cold is away ;)
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.
This definitely wasn’t the prettiest thing I ever made, not touching the other beautiful entries for this month, and the photographs were hurried as they were taken when it was served – after a dinner with Andy’s parents, his sister and her partner. I’d wanted to do the dessert when they were over as otherwise it’d have taken Andy and I weeks to eat it all up – we still ended up taking extra over to M&M’s the next day with some extras stuffed in the freezer!
As you can see, it’s not quite like the recipe / guidelines. I’m not a huge fan of chocolate upon chocolate upon chocolate, so I wanted something lighter. I decided, eventually on a ‘trifle’ theme for it – custard ice cream, mixed summer fruit sauce, vanilla ice cream, and plain swiss roll with brandy-cream filling. Whilst I can’t say it was even an unreserved success taste wise, I certainly learned a lot from making it.
I had never made my own sponge cake before and, though the first one was a failure, the second one turned out perfectly – despite being gluten free (Andy’s father is coeliac) and I learned how to make ice cream! As if I needed yet another way to put on weight ;) The custard ice cream was interesting, if a little odd. I think both ice-creams suffered from being under-beaten (I was a bit rushed, trying to get everything ready at the same time) and our over-zealously cold freezer.