Australian Table
Ingredients
Method
Frozen desserts cherry ripple ice-cream cake
1.Preheat oven to 180°C or 160°C fan. Butter and flour a 20cm springform pan. To make Sponge Cake, beat egg yolks, sugar and vanilla extract with an electric mixer at high speed until pale and tripled in bulk. Fold in sifted flours.
2.Beat eggwhites until firm but not dry, stir a spoonful into batter, then quickly and lightly fold remaining through. Pour mixture into prepared pan. Bake for 20 minutes, until pale golden and a skewer inserted comes out clean. Turn out onto a wire rack to cool.
3.Meanwhile, place cherries, sugar and lemon juice in a large frying pan on low heat. Cook, stirring, until sugar dissolves and forms a syrup. Increase heat to medium-high and simmer for 10 minutes until sauce thickens. Transfer to a bowl and set aside to cool completely.
4.Line a 20cm springform pan with plastic wrap. Split Sponge Cake through centre and place lower half in base of prepared pan. Top with softened Vanilla Bean Ice-Cream and spoon over half of cherry mixture. Use a spoon to swirl cherry mixture through ice-cream to form a rippled effect. Top with remaining half of cake, pressing down lightly. Cover with plastic wrap and return to freezer until firm.
5.Dust with icing sugar and cut into wedges to serve with remaining cherries. Pour a little syrup over the top.
You could also swirl raspberry puree or cooled poached rhubarb through the ice-cream for a change of flavour.
Note
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