Strawberry Ice Cream Cake



This strawberry ice cream cake recipe may take a bit of work, but the end result is worth it. You'll be making a picture perfect dessert that will impress your family and friends. Use either store bought or homemade ice cream in any flavor you choose. Just before serving, decorate the cake with whipped cream and fresh, whole strawberries. Then get ready to "eat up" the compliments you'll receive!

My suggestion is that you read the entire recipe before beginning to prepare it. That way you'll have an idea of all the ingredients you need, and how much time you'll need before serving time! Good luck and.....

ENJOY!


Ingredients for Strawberry Ice Cream Cake:

1 1/3 cups sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
5 eggs, separated
1 1/4 cups sugar
3 tablespoons milk
2 teaspoons grated orange peel
1/4 teaspoon orange extract
1/2 teaspoon cream of tartar
1 pint strawberry ice cream
1/2 pint heavy cream
1/4 cup sifted confectioners' sugar
Fresh strawberries for garnish

Instructions:

Preheat the oven to 350 degrees F. Butter a 13 x 9-inch cake pan and line the bottom with waxed paper. Butter the waxed paper, then flour the pan.

In a small bowl, stir together the flour, baking powder, and salt.

In a large bowl, beat the egg yolk and sugar until the mixture is pale and lemon-colored. Add the milk, then beat in the orange peel and extract.

Gradually beat in the flour mixture, beating well after each addition.

In another large bowl, beat the egg whites until frothy. Add the cream of tartar and continue beating until stiff peaks form. Fold 1/4 of the beaten egg whites into the batter, then fold in the remaining egg whites.

Spread the batter evenly in the prepared pan. Rap the pan once or twice on the counter to remove any air pockets. Bake for 25-30 minutes, or until the cake shrinks from the sides of the pan and a toothpick inserted in the center of the cake comes out clean and dry. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack to cool completely before assembling.

Set out the ice cream to soften at room temperature until just spreadable. Meanwhile, remove the waxed paper from the cake. Cut the cake in half lengthwise to form two 13 x 4 1/2-inch layers. Place one layer of cake on a large sheet of foil.

Spread the ice cream over the bottom layer, then cover it with the second layer, pressing it down lightly. Wrap the cake in the foil and place it in the freezer until the ice cream is firm, at least 3 hours, or overnight.

Just before serving, trim the sides of the cake with a long, serrated knife to create a smooth surface. Transfer the cake to a serving platter. In a large bowl, whip the cream until soft peaks form. Gradually add the confectioners' sugar and continue whipping until the cream holds stiff peaks.

Reserve 3/4 cup of whipped cream for decorating, then spread a thick layer of whipped cream over the top and sides of the cake. Pipe the reserved whipped cream decoratively around the edges of the cake, and garnish with whole strawberries. If not serving immediately, return the cake to the freezer.

Makes one 13-inch strawberry ice cream cake.


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