This is a funny kind of dessert as it plays with your mind. Warm cake, Warm swiss meringue but cold ice – cream.
This dessert will definately get those taste buds woken up!!
This dessert must be eaten straight away before the ice – cream melts.
You can blowtorch the meringue but this time I baked it it off in the oven at a high temperature as we only need to brown the outside . I baked my sponge cake in advance and I let it cool completely.
For the Sponge Cake
180g unsalted room temperature butter
180g granulated sugar
1/2 tsp vanilla essence
3 eggs room temperature
180g plain flour
1tbsp baking powder
Sponge Cake Method
- Beat the butter, sugar and vanilla essence together until all smooth.
- Add the eggs one at a time with a little bit of the flour + baking powder so the mixture won’t curdle.
- Once fully incorporated get your baking dish ready.
- Lightly grease and flour your sandwich tin with butter then flour. This will help to remove the cake.
- Place the mixture into the baking tray and level it out. Tap to remove and excess air bubbles 2/3 times on the table.
- Bake in a pre – heated oven at 175 degrees gas mark 3 for 18 – 20 minutes.
- Let it cool completely before using.
Method
- Whisk the sugar and egg whites in a bowl over a pot of simmering water until it becomes thick white and glossy.
2. Using a circle cutter out the circles from the cake. This is gonna act as the base.
3. Spread each of the sponge base with some raspberry jam
4. Add a scoop of frozen raspberry ripple ice – cream and open freeze for 20 minutes but no longer as the base will be frozen and wont defrost in the oven.
5. Preheat the oven to 230 degrees gas mark 8.
6. Place the swiss meringue into a piping bag – no nozzle.
7. Starting from the bottom pipe the meringue around each sponge as it spirals up.
8. Bake for about 5 minutes just until the ice – cream sets in the middle and the outside is a nice golden brown.
Baked 4 U 