Ice Cream Cakes With Fresh Strawberries
Ice Cream Cakes With Fresh Strawberries
A practical Ice Cream Cakes With Fresh Strawberries recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.
Total time: 50 minutes
Ingredients
- 750Ml/1Pint 7Fl Oz Good Quality Vanilla Ice Cream, Softened
- 4 Free-Range Eggs
- 110G/4Oz Caster Sugar, Plus Extra To Dust
- 110G/4Oz Self-Raising Flour
- 150G/5Oz Caster Sugar
- 1/2 Lemon, Zest And Juice
- 350G/13Oz Strawberries, Roughly Chopped
Method
- Preheat oven to 170c.
- Line a 9 inch cake pan with baking paper.
- Spread the vanilla ice cream evenly in the pan.
- Place the cake in the oven and leave to chill.
- For the cake, separate the egg whites into the bowl of a standing mixer.
- Whip the egg yolks with the sugar, for 1 2 minutes, until mixture is light and tripled in volume.
- Mix the flour, sugar and lemon rind together, then fold into the egg mixture in three batches.
- Once all the flour is incorporated, remove cake from the oven and transfer it to a plate.
- Allow cake to cool completely and remove from the pan.
- Beat the egg whites until they are stiff, add the lemon juice and beat for another 2 minutes, and then fold in the egg whites just until no streaks remain.
- Using a piping bag, pipe the egg white mixture into the cakes, bake for 15 minutes until cake is cooked through.
- Turn out on a wire rack and let cool.
- For the sauce, hull and slice the strawberries.
- Sprinkle over a few tablespoons of sugar and let it sit for 30 minutes.
- To serve, place ice cream cakes on plates, top with strawberries and drizzle the sauce.