Cherries Jubilee Sponge Recipe
Ingredients
| 1 (8-inch) tube-shaped sponge cake, homemade or bought | ||
| 1 pint Burgundy cherry ice cream | ||
| 1/2-3/4 cup cherry or red currant jelly, Flaked or desiccated coconut, Cherries Jubilee Sauce | ||
Directions
Cut 1/2-inch slice off the top of the sponge cake.
Hollow out the top section of the cake as follows: Make 2 circular cuts 1/2 inch in from the outside and inside edges of the cake to within 1 inch of the bottom.
Pull out the cake, leaving a cavity.
Fill with spoonfuls of slightly softened cherry ice cream; (Slip the cake section into a small tube pan if one fits, and you will be less likely to break,the cake shell.) Press cut-off slice on top, and freeze.
Unmold, and quickly brush with warm cherry jelly and sprinkle with coconut.
Return to the freezer.
Serve in wedges with hot Cherries Jubilee Sauce
Hollow out the top section of the cake as follows: Make 2 circular cuts 1/2 inch in from the outside and inside edges of the cake to within 1 inch of the bottom.
Pull out the cake, leaving a cavity.
Fill with spoonfuls of slightly softened cherry ice cream; (Slip the cake section into a small tube pan if one fits, and you will be less likely to break,the cake shell.) Press cut-off slice on top, and freeze.
Unmold, and quickly brush with warm cherry jelly and sprinkle with coconut.
Return to the freezer.
Serve in wedges with hot Cherries Jubilee Sauce
Chef
