Ice Cream Sandwich Recipe
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Interest GroupParty
Ingredients
| Butter margarine | 100 Gram, softened (For the cake) | |
| Caster sugar | 100 Gram (For the cake) | |
| Eggs | 2 Medium, beaten (For the cake) | |
| Self-raising flour | 100 Gram, sifted (For the cake) | |
| Boiling water | 15 Milliliter (For the cake) | |
| Raspberry jam | 60 Milliliter (For the filling and topping) | |
| Double cream | 150 Milliliter (For the filling and topping) | |
| Vanilla Ice Cream | 275 Milliliter, hulled (For the filling and topping) |
Directions
GETTING READY
1) Preheat the oven to 350 Deg F (180 Deg C/Gas 4) , grease and line two 7 inch round sandwich tins.
MAKING
2) Cream together the fat and sugar until fluffy, beat in the eggs gradually, add the flour in between, fold in the remaining flour, finally, stir in the boiling water and blend well.
3) In the baking tins, place the mixture and bake in the preheated oven for 20-25 min until lightly browned and spongy; cool on a wire rack.
FINALIZING
4) Stiffly whip the cream put in a piping bag,
5) Place one cake on a plate, layer with the jam, slice the ice cream and layer all over the jam; layer the lower side of the other sponge cake with jam and place on top of the icecream.
6) Pipe the whipped cream over the top of the cake and arrange the raspberries.
SERVING
7) Serve immediately.
1) Preheat the oven to 350 Deg F (180 Deg C/Gas 4) , grease and line two 7 inch round sandwich tins.
MAKING
2) Cream together the fat and sugar until fluffy, beat in the eggs gradually, add the flour in between, fold in the remaining flour, finally, stir in the boiling water and blend well.
3) In the baking tins, place the mixture and bake in the preheated oven for 20-25 min until lightly browned and spongy; cool on a wire rack.
FINALIZING
4) Stiffly whip the cream put in a piping bag,
5) Place one cake on a plate, layer with the jam, slice the ice cream and layer all over the jam; layer the lower side of the other sponge cake with jam and place on top of the icecream.
6) Pipe the whipped cream over the top of the cake and arrange the raspberries.
SERVING
7) Serve immediately.
Chef
