Cherries Jubilee Sponge
|Sponge cake||8 Inch|
|Burgundy cherry ice cream||1 Pint|
|Cherry/Red currant jelly||3⁄4 Cup (12 tbs)|
|Flaked coconut/Desiccated coconut||2 Tablespoon|
|Jubilee sauce||1 Tablespoon|
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