STRIPED ICE CREAM CAKE
Steps:
- For assembling: 1 cup blueberry jam 2 pints vanilla ice cream 2 pints raspberry sorbet 1 pint peach sorbet PREPARATION Make the angel-food cake: Preheat oven to 350°F. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, line with parchment, and coat parchment with spray. With an electric mixer on medium speed, whisk egg whites and cream of tartar until soft peaks form. Slowly add 1/4 cup superfine sugar; whisk until stiff, glossy peaks form, about 3 minutes. Sift remaining 1/2 cup superfine sugar, the flour, and salt over egg-white mixture; fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes. Transfer sheet to a wire rack to cool completely. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake. (Cake can be stored at room temperature, wrapped in plastic, up to 2 days.) Assemble the ice-cream cake: Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel-food cake in bottom of dish. Spread jam over top. Microwave ice cream to soften, about 20 seconds (or leave at room temperature 10 minutes), then transfer to a bowl and beat with an electric mixer on medium speed until smooth and spreadable, about 30 seconds. Spread ice cream over jam. Freeze until firm, about 1 hour. Soften raspberry sorbet as above and beat until smooth, then spread over ice-cream layer. Freeze until firm, about 1 hour. Soften peach sorbet as above and beat until smooth, then spread over raspberry layer; top with remaining angel-food cake. Wrap in plastic; freeze overnight (or up to 1 week). To serve, rem
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Richard Oduro
[email protected]I would definitely recommend this recipe to anyone who loves ice cream cake.
Md Readoy
[email protected]This is a great recipe for a special occasion. It's easy to make and looks very impressive.
Tracy Dunn
[email protected]I'm not a huge fan of ice cream cake, but this one was pretty good.
Olaitan Oriyomi
[email protected]This cake was a lot of work, but it was worth it. It was a big hit at my party.
Mr. Jony
[email protected]I had some trouble getting the cake to set properly, but it still tasted good.
Skjani Basha
[email protected]This cake was a bit too sweet for my taste, but my kids loved it.
Niroj Suhang
[email protected]This is the best ice cream cake I've ever had. The combination of flavors and textures is perfect.
Vivo Y67
[email protected]I love this recipe! It's so simple and the results are always impressive. I've made it several times for parties and it's always a hit.
manju bhattarai
[email protected]This cake was a bit more difficult to make than I expected, but it was worth the effort. It turned out beautifully and tasted amazing.
Shani Mehar
[email protected]This ice cream cake is so easy to make and it's always a crowd-pleaser. I love the way the different colors of ice cream swirl together. It's also a great way to use up leftover ice cream.
Sohel ggg
[email protected]I made this cake for my daughter's birthday and it was a total success! She and her friends loved it. The cake was easy to make and very delicious.
Aman tanha
[email protected]This striped ice cream cake was a huge hit at my party! Everyone loved the creamy, flavorful ice cream and the colorful layers. It was also surprisingly easy to make. I will definitely be making this again.