Angel Food Ice Cream Cake

By maredan

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

Details

Servings 36

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