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1
Cut off the crusts of the castella cake.
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2
The edges are not used, so eat them as snacks!
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3
Slice the castella cake with the crust removed into 5mm thick slices.
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4
Make about ping-pong ball sized balls of ice cream using a tablespoon or measuring spoon.
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5
Place the ice cream balls on top of the castella cake slices.
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6
Cover the tops and sides with castella cake slices too.
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7
Form the castella cake into a round ball over the ice cream while cutting off the excess pieces.
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8
Fill up any gaps with the cut off bits of cake, and form into round neat balls.
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9
Press well to completely cover the ice cream.
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10
When all the gaps are filled up, press the balls firmly with your hands.
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11
Wrap the ball in aluminium foil.
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12
Freeze the foil-wrapped balls for at least 2 to 3 hours.
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13
If you don't freeze them, the ice cream will melt and come running out when you fry them!
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14
Take the ice cream balls out of the freezer, and press between your hands again.
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15
Coat thickly in the batter.
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16
Deep fry in preheated 200C oil for about 10 seconds while rolling each ball quickly to crisp up the batter.
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17
When the batter has become firm and lightly browned, it's done!
