Wednesday, July 28, 2010

Swiss Cream Roll


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.
I chose to stop at the roll part, just because it is hot, humid, and I am packing for vacation. Some people think rolled spong cakes are hard to pull off. But with practice it gets easier. If you go on to make the bombe, you will simply cut into slices and place in a bowl as the outer skin. Then just fill it up with ice cream. It is just that easy! You can check out the recipe here. Remember it will take 2 days if you want to go on to make the Bombe.

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