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.
And, of course, me being me, I needed to adapt to a gluten-free concoction. I decided to compromise and make a Cheryl friendly filling (gluten-free, sugar free, vegan) and a gluten-free cake. But, regretfully, as you can see above, it didn’t work as planned.
All was going well…I made my Chocolate Fudge Frosting/Filling with hazelnut butter rather than macadamia which is DELISH (as I sit her licking the remainder out of the bowl), and I opted for Kate’s Easy Sponge Cake, which rolls up. Since she used a 18X13, I halved the recipe for a 9X13 cake.
I’m not sure where it all went wrong, but I did use a silpat instead of parchment, and I did bring the eggs to room temp in warmer water than usual, so any of those factors may have accounted for the gooey, sticky, uneven mess masquerading as a cake. I cooked longer than the directions stated and still couldn’t get it to work, and the final texture reminded me of a baking experiment gone bad as a teen. Regretfully, I didn’t realize how icky the bottom was until I frosted it so I wasted a bunch of frosting. And needless to say, I couldn’t move on without a cake to use…
I assume it’s my mistake and do look forward to making it again. I’d ask Kate for pointers but she is a proud new momma of SUCH a cutie pie (go over and send warm wishes!
If anyone has advice/pointers, I’d appreciate it. And do check out more successful versions of this month’s DB adventure!