|Recipe : Entry # 9368|
|July: Frozen Treats|
|Tallapoosa River EC|
|2 pints ice cream (brick-style)
Pound, sponge or layer cake (I inch-thick)
1 tsp vanilla
1/2 tsp cream of tartar
2/3 cup sugar
|Lay ice cream bricks side by side, measure length and width
Trim cake 1 inch larger on all sides than ice cream measurements.
Place cake on a piece of foil.
Center ice cream on cake.
Cover; freeze until firm.
At serving time, beat together egg whites, vanilla and cream of tartar to soft peaks. Gradually add in sugar beating after each tablespoon is added.
Transfer cake with ice cream to a baking sheet.
Spread with egg white mixture, sealing to edges of cake and baking sheet all around.
Swirl to make peaks.
Place oven rack in lowest position.
Bake in a 500 degree oven about 3 minutes or until golden.
Slice; serve immediately.
|Tell us about your recipe|
|I first saw this made in Home Economics class. The students were amazed that you could 'bake' ice cream. We loved the results and learned that the secret is sealing the edges of the cake all the way around and onto the baking sheet. You can use any combination of ice cream flavors and different types of cake. I like using a semi home-made Angel food cake mix instead of a store bought one.|