- 36
Ingredients
- Angel Food Cake:
- 12 eggs whites, room temp
- 1/2 tsp cream of tartar
- 1 1/4 c superfine sugar
- 1 c flour
- salt
- 1 c blueberry jam
- 2 pints vanilla ice cream softened
- 2 pints raspberry sorbet softened
- 1 pint peach sorbet softened
Preparation
Step 1
Preheat oven to 350C. Coat parchment paper with baking spray
Whisk whites and cream of tartar with mixer on medium speed until soft peaks form
Slowly add 3/4c sugar and whisk until thick and glossy
Sift remaining 1/2c sugar, flour and pinch of salt over egg-white mixture and fold gently until just combined
Spread batter evenly onto prepared baking sheet. Bake until golden and set about 20min.
Line a baking dish with plastic wrap. Place half the angel food cake on bottom of dish. Spread jam over top. Spread ice cream over jam. Freeze until firm 1 hr.
Spread raspberry sorbet over ice cream layer. Freeze about 2hrs. Spread peach sorbet over raspberry layer; top with remaining angel food cake. Wrap in plastic wrap and freeze overnight.
Remove plastic from top of cake and turn out cake onto cutting board; unwrap, trim edges. Slice cake and serve immediately