Layered Chocolate and Vanilla Ice Cream Cake
A light cocoa chiffon sponge topped with a layer of chocolate ice cream, a layer of vanilla and a crown of whipped cream, frozen until sliceable.
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Method
- 1
Prepare. Heat the oven to 160 °C (fan 140 °C). Line the base of the tin with baking paper and grease the base only, so the sponge can climb the sides. Whisk the cocoa into the just-boiled water until smooth and leave to cool; hot water brings out the cocoa flavour.
- 2
Make the batter. Whisk the flour, 85 g sugar, baking powder and salt together. Add the whole egg, the 2 yolks, oil, vanilla and cooled cocoa paste and whisk to a smooth batter.
- 3
Whip the whites. Whip the 2 whites with the hand mixer until foamy, add the 15 g sugar and whip to glossy, stiff peaks. Whisk a third into the batter to loosen it, then gently fold in the rest with the spatula, keeping the air in.
- 4
Bake. Scrape into the tin and bake for 22-28 min, until a cocktail stick pushed into the centre comes out clean. Cool completely in the tin on the rack, about 45 min.
- 5
Line the tin. Run a knife round the sponge and lift it out. Wash the tin, line the base and sides with baking paper and set the sponge back in. Move the chocolate ice cream to the fridge for 15-20 min to soften.
- 6
Chocolate layer. Spread the chocolate ice cream evenly over the sponge with the offset spatula and freeze for 1 h until firm. For the last 20 min, soften the vanilla ice cream in the fridge.
- 7
Vanilla layer. Spread the vanilla ice cream over the chocolate layer and level it. Cover and freeze for at least 4 h, or overnight. Firm layers stay neat when you slice.
- 8
Add the topping. Whip the cream with the sugar and vanilla to firm peaks, spread it over the top and freeze for 1 h more.
- 9
Serve. Unclip the tin, peel away the paper and move the cake to the fridge for 20 min. Slice with a knife dipped in hot water and wiped between cuts.
Storage
Keep frozen, well wrapped, for up to 1 week. Slice from frozen after 20 min in the fridge.
Equipment
- 23 cm springform tin
- baking paper
- 2 mixing bowls
- whisk
- hand mixer
- silicone spatula
- wire rack
- offset spatula
- cocktail stick
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 408 kcal |
| Protein | 6.6 g |
| Carbohydrate | 40.3 g |
| of which sugars | 32.7 g |
| of which free sugars | 31.7 g |
| Fat | 25.7 g |
| of which saturates | 13.4 g |
| Fibre | 1.6 g |
| Salt | 0.36 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
