Servings | serves |
Ingredients
- 7 Eggs seperated
- 2/3 cup Caster Sugar
- 1/2 cup Vegetable Oil
- 1/2 cup Milk
- 2 teaspoons Vanilla Essence
- 1 tablespoons Red Food Colouring
- 3 tablespoons Cocoa Powder
- 1 cup Cake Sponge and Steamed Bun Self Raising Flour
- Vanilla & Berry Swirl Ice Cream soft
- Icing Sugar for dusting
- Glace Cherries dipped in caster sugar, for decoration
Ingredients
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Instructions
- Preheat oven to 180c (160c fan forced). Lightly grease and line a 30cm x 26cm baking tray with baking paper.
- Spoon soft ice cream into a 22 x 22 cm tin lined with baking paper, smooth out the top and put back into the freezer until hard. Cut out 9 pieces from the ice cream using a round 5.5 cm diameter cutter. Return ice cream rounds to the freezer on a lined tray to re-freeze.
- Beat egg whites with an electric mixer until soft peaks form and set aside.
- Place egg yolks and sugar in a big bowl and beat with an electric mixer for 8-10 minutes until pale and creamy.
- Add the vegetable oil, milk, vanilla essence, red food colouring, cocoa powder and flour and beat on low speed until just combined. Gently fold the egg whites the batter.
- Pour mixture into prepared baking tray, gently smooth the top and bake for 18-20 minutes or until a skewer inserted comes out clean, invert on a rack to cool.
- Cut out 18 pieces from the cake using a round 5.5 cm diameter cutter. Sandwich cake pieces together with ice cream, dust with icing sugar and decorate with glace cherries. Serve Immediately.
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