*This recipe is suitable for Vegetarians and contains no nuts.*
*Vegan substitutes are available for the required ingredients.*
My son’s birthday was a few weeks ago and for his birthday cake, he requested, of all things, an ice cream cake! Now, this was probably something of my own doing as I had told him the story of when I had dropped my brother’s birthday cake in the car on our way to his birthday dinner and the restaurant had fixed it by replacing the ruined part of the cake with ice cream. However, I took up the challenge of making it once I had searched the internet for recipes and ideas.
You can use any type of cake and flavour of ice cream of your preferred choice. The recipe I will be giving you is for a Victoria Sandwich Loaf with Neapolitan Ice Cream.
Ingredients: 225g of Unsalted Butter, 225g of Caster Sugar, 4 Medium Eggs (beaten), 225g Self-Raising Flour and 1 Block of Ice Cream.
How to Make:
The recipe for the Victoria Sandwich Loaf is taken from The Baking Recipe Collection by Sainsbury’s. The latter half of the instructions stems from a selection of recipes I looked at while researching how to make this type of cake.
Step 1: Preheat your Oven to 180 degrees C and line your loaf tin with baking paper.
Step 2: Mix the butter and sugar together until pale and fluffy.
Step 3: Add the eggs gradually while continuously beating the mixture.
Step 4: Sift in the flour and fold into the mixture.
Step 5: Pour mixture into loaf tin and place in oven for roughly one hour.
Step 6: Once baked, leave to cool for, at least, 30 minutes.
Step 7: Once cool, slice the cake into three pieces, horizontally.
Step 8: Slice your block of ice cream into slices.
Step 9: Place slices of ice cream onto bottom layer of cake.
Step 10: Place the middle layer of cake onto the ice cream.
Step 11: Repeat steps 9 and 10 (with top layer of cake).
Step 12: Wrap cake in foil and place in the freezer for a minimum of 4 hours.
Step 13: Remove from Freezer and serve.
Step 14: ENJOY!!!
Baking & Tantrums 