Raspberry ice cream cake
17th January 2014

Raspberry ice cream cake

By Emma Photography by Emma
 

This raspberry ice cream cake makes a pretty summer dessert and is delicious served accompanied with raspberry coulis.  It is recipe which is well suited to being adapted to whatever fruit you might have on hand, be it fresh or frozen.  You could make it using fresh peaches or pineapple, frozen blueberries or strawberries.  I imagine making it and sitting down to enjoy it in our garden under the shade of the tree which hang lazily over our neighbours back fence. Perhaps with a glass of pink bubbles in hand!

Happy New year all!

Ingredients

Serves 10
  • Sponge
  • 2 eggs
  • 2 tbsp caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp flour, heaped
  • Filling
  • ¼ cup raspberries (I used frozen)
  • 1 egg white
  • 80g sugar
  • 250ml cream
  • ½ cup raspberries (I used frozen)
  • Raspberry coulis
  • 2 cups raspberries (I used frozen)
  • 2 tbsp sugar

Method

  • Sponge
  • 1. Preheat the oven to 190°C, butter a square slice tin and dust liberally with flour.
  • 2. Place eggs and sugar in a mixing bowl and whisk until pale and thick. Carefully fold in sifted flour, then pour the mixture into the greased tin and bake for 15 minutes until golden brown and springs back when touched.
  • 3. Turn out onto wire rack to cool. Once cool, cut into pieces and use these to line a loaf tin.
  • Filling
  • 1. Place the raspberries into a saucepan and bring to the boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove from the heat and strain the juice from the solids. You will need 60ml raspberry juice. Set aside.
  • 2. Beat egg whites until very stiff then gradually beat in 50g of the sugar.
  • 3. Beat the cream with the remaining sugar then carefully fold in the raspberry juice. Do not beat at all otherwise the mixture will become too stiff.
  • 4. Fold in the egg whites then pour into the sponge-lined loaf tin, cover and freeze until firm. This will take 3 – 4 hours.
  • To serve
  • 1. Remove the ice cream cake from the freezer and turn out on to a plate to soften a little whilst you make the coulis.
  • 2. Place the raspberries and sugar in a saucepan, bring to the boil over a medium high heat, reduce to a simmer and cook for a minute or two until the sugar has dissolved.
  • 2. Cut cake into slices and serve drizzled with the raspberry coulis.
 

COMMENTS

  1. Nat

    Hey, great blog. Might be nuts but – 2 tbsp flour only? Thanks!

  2. Emma

    Hi Nat,
    2 tbsps of flour certainly don’t sound like much I know but it is in fact correct. It is a sponge cake and the whipped egg whites and sugar make up most of the light and fluffy texture.
    Let me know how you go if you do cook it.
    Happy Cooking!
    Emma

 

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