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Ice Cream Sandwich

Chef.Foodie's picture
Ingredients
  Margarine/Butter 4 Ounce, softened (100 gram, plus 10 Milliliter or 2 teaspoon to grease tins)
  Caster sugar 4 Ounce (100 Gram)
  Eggs 2 Medium, beaten
  Self rising flour 4 Ounce, sifted
  Boiling water 15 Milliliter
  Raspberry jam 60 Milliliter
  Double cream 150 Milliliter
  Vanilla ice cream 1⁄2 Pint, hulled (275 Milliliter)
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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