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17 December 2012,23:48 by
Sruthilaya Subiksha.D

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TWO LAYERED ICE CREAM CAKE

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Basic Sponge Cake: Separate the egg yolks and the whites. Beat the whites for two minutes till stiff.
  • Add the icing sugar one spoon at a time, beating well.
  • Add the yolks one by one and the essence. Slowly add the boiling water and beat well.
  • Sieve the flour and the baking powder.
  • Fold the flour in the egg mixture using a spatula in batches, by dusting over the egg mixture.
  • Grease the pan mould and dust with flour, pour the prepared batter and bake in a hot oven 180°C/350°F for about 25 minutes. Allow to cool.
  • Slice the cake into half horizontally.
  • Soften the strawberry ice cream. Set the bottom cake layer in the pan. Put a layer of strawberry ice cream over. Sprinkle some strawberry syrup on it.
  • Top with the other layer of cake. Freeze for about 15 - 20 minutes.
  • Soften the chocolate ice cream. Put a layer of the chocolate ice cream. Sprinkle with chocolate syrup. Top with chopped nuts or chocolate chips. Freeze for 5 hours.

INGREDIENTS

  • 3 tablespoon icing/powder sugar
  • 2 tablespoons boiling water
  • 50 grams flour
  • ½ teaspoon baking powder
  • 2 eggs
  • ½ teaspoon vanilla essence
  • 300 grams strawberry ice cream
  • 300 grams chocolate ice cream 
  • Strawberry/chocolate syrup (optional)
  • Nut/chocolate chips (to decorate)

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