1/2 kg sponge/chiffon cake
1/2 kg ice cream, softened in room temperature, then molded into cylinder of the same diameter of the cake, before being frozen to retain shape
frosting, whipping cream's good too, only the downturn is extra calories (sorry, too much diabetic recipe books lately)
*spoiler alert! I used chocolate sponge cake, (cheap) strawberry ice cream, chocolate frosting. Simply because all mentioned items' expiry dates are approaching.
Assembly made-easy:
Cut cake into half, horizontally. Fix the frozen ice cream in the middle and place the other half of the cake on top.
Smear the frosting/whipping cream all over the cake. If the ice cream starts melting and get in the way of frosting process, shimpai shinaide. You can freeze the cake for 10 minutes, then continue frosting. Or you can do it my way, turn a blind eye to the ugly sight of chocolate/strawberry marble effect.
Tada! Ready for presentation! At least good enough for food fight.
Best to freeze the cake before eating, be it 10 minutes or 10 hours.
Itadakimasu~
2 comments:
drooling!!!! oh, no!!!!!
xD haha..btw this is the frosting recipe i used.
Ingredients:
3 cups sifted icing sugar, divided
2/3 cup baking cocoa powder
1/2 cup butter or margarine, softened
5 to 6 tablespoons milk, divided
1 teaspoon vanilla extract
Method:
Beat 1 cup icing sugar, cocoa, butter, 2 tablespoons milk and vanilla extract in small mixer bowl until creamy.
Gradually beat in remaining sugar and milk until smooth.
Makes 2 cups total.
Go go go!
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