I love food, I love cooking, I love baking!!! There is just something about the smell of freshly baking cookies and cake that seems to call to me every time. It is almost an obsessive need to flow with that scent that lingers in the air and just have it all around you all the time. Baking was something I had grown up around and pretty much forgotten about since awhile. I have had my mum experiment with so many different cakes and dishes which made me want to try some for myself.
First make the cake. Base line 2 x
20cm, deep cake tins with baking paper. Heat the oven to 180C/fan 160C/gas
4. Beat the sugar and eggs with an electric whisk for 10 minutes, until
pale and fluffy, and stiff enough to leave a trail when you lift the
beaters. Sift over both flours and fold in. Divide between the tins. Bake
for 20 minutes, until golden and a skewer pushed into the cake comes out
clean. Cool for 5 minutes in the tin (they will sink a little but don't
worry) then turn out onto a wire rack. Wash and dry one of the cake tins,
and line it with a double layer of clingfilm or greaseproof paper.
Cut the cakes horizontally into 2.
Put the bottom layer in the lined tin. Take one tub of strawberry ice
cream, and snip off the cardboard with kitchen scissors. Slice the block
of ice cream into discs and arrange on the layer of cake in the tin,
squidging small pieces into any gaps and spreading them slightly to make
an even layer. Put the upper layer of cake on top and put the whole tin in
the freezer for at least an hour to firm up.
Use 1 tub of the the white chocolate
ice cream to make the next layer, topping it with the bottom layer of the
second cake. Freeze again for at least 1 hour. Finally, put on a layer of
strawberry ice cream, and top with the last circle of cake. Freeze for an
Take the cake out of the tin and peel
away the paper or clingfilm. Cut thin layers from rest of the white
chocolate ice cream and cover the base and sides of the cake completely.
This is easier than it sounds - the ice cream acts like wet icing. Use a
palette knife to smooth the surface, then freeze for 2 hours to firm up.
Wrap well in freezer bags and freeze for up to a week.
Half an hour before serving, put the
cake on a serving platter and into the fridge to soften a little. Slice
with a large knife dipped in hot water