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.
