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.
So, you make a sponge cake, top it with a whipped cream filling and then roll it up and slice it. Then, you line the inside of a bowl with the cake rolls, and filling the inside with two types of homemade ice cream and fudge sauce.
My vegan version of the sponge cake was filled with cashew creme. I filled the inside of the bombe with strawberry soy ice cream that I made last week and a chocolate cashew ice cream that I made yesterday. I subbed homemade strawberry jam for the fudge sauce. Here’s what I learned from this challenge:
1. You can't wait until the last day to do these challenges, especially when freezing is required.
2. You can't properly cut and photograph a frozen cake when it's not frozen.
3. I need to develop a recipe for a really spongy vegan sponge cake, that won't break up.
4. You don't need as much liquid as you might think when making cashew creme.
5. Your cashew creme filling will ooze out when not properly chilled first (and when you use too much liquid).
6. Cashew creme makes really excellent creamy vegan ice creme!
7. Even though your finished dessert is not very professional looking, it can still taste really good.