Cherry Ripple Ice Cream Cake

1. 1

   Preheat oven to 350u00b0F. Butter and flour an 8 inch springform pan.

2. 2

   To make the sponge cake, beat egg yolks, sugar and vanilla extract until pale and tripled in bulk. Fold in all-purpose flour and potato starch. Beat egg whites until firm then quickly and lightly fold in. Transfer to prepared pan and bake for 20 mins, until pale golden and a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool completely. Once cool, cut into 2 layers horizontally.

3. 3

   Meanwhile, place cherries, sugar and lemon juice in a large frying pan over low heat. Cook, stirring, until sugar dissolves and forms a syrup. Increase heat to medium-high and simmer for 10 mins, until sauce thickens. Transfer to a bowl and set aside to cool completely.

4. 4

   To assemble ice cream cake, line an 8 inch springform pan with plastic wrap. Place 1 sponge cake layer in base of prepared pan. Top with vanilla bean ice cream and 1/2 of the cherry mixture. Swirl cherry mixture through ice cream to form a rippled effect. Top with remaining cake layer, pressing down lightly. Cover with plastic wrap and place in freezer until firm.

5. 5

   Dust with powdered sugar and cut into wedges. Serve immediately with remaining cherries and syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.