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The Murphys' frozen ice-cream sponge cake
The Murphys' frozen ice-cream sponge cake
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Prep Time:
415 minutes
Cook Time:
70 minutes
Total Time:
485 minutes
Festive ice-cream cake serving 20, perfect for Christmas!
Ingredients:
  • 12 eggs
  • 430.00 gm caster sugar
  • 150.00 gm self-raising flour
  • 130.00 gm cornflour
  • 4 litres vanilla ice-cream, softened
  • 250g strawberries, finely chopped
  • 142.50 gm white chocolate bits
  • 185g butter, chopped
  • 540.00 gm brown sugar
  • 900ml thickened cream
Instructions:
  • Preheat the oven to 170°C/150°C fan-forced. Grease a 7.5cm-deep, 25.5cm x 35.5cm roasting pan and line it with baking paper, leaving a 5cm overhang on all sides.
  • Beat half of the eggs with an electric mixer until thick and creamy, around 8 to 10 minutes. Slowly add in half of the sugar, continuing to beat until dissolved. In the meantime, triple-sift 1/2 cup of self-raising flour, 1/2 cup of plain flour, and 1/2 cup of cornflour. Gently fold the sifted flours into the egg mixture until just incorporated. Transfer the batter into the prepared pan and bake for 20 to 25 minutes or until the cake bounces back when pressed in the center. Invert onto a wire rack to cool completely.
  • 1. Wash, dry, and line the pan. Repeat with the remaining eggs, sugar, and flours. Wash, dry, and line the pan again.
  • Prepare the filling by mixing together the ice cream, strawberries, and chocolate bits in a large bowl. Return one of the sponge cakes to the pan. Spread the filling evenly on top of the cake using a spatula. Place the second sponge cake on top. Cover the cake with plastic wrap and freeze it overnight as instructed.
  • Create the luscious sauce: Combine butter, sugar, and cream in a saucepan over medium heat. Stir continuously for 10 to 12 minutes until the sugar is completely dissolved. Decrease heat to low and let it simmer for 5 to 7 minutes until the sauce slightly thickens.
  • Slice the cake with a hot knife and serve with sauce.

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