What could be better than ice-cream cake? Italian Ice Cream cake! This domed dessert is made with Italian sponge cake which has been cut into slices to line a bowl that is then filled with ice-cream, candied fruits and nuts.
Start by making the sponge cake:
1 cup cake flour (I use Pillsbury Softasilk)
1/4 tsp salt
6 large eggs, separated (room temperature)
1 1/4 cups sugar
1/2 tsp finely grated lemon zest
Preheat the oven to 350 degrees. Butter and line a 10" round springform pan with parchment paper.
Sift flour and salt into a bowl.
Beat the egg yolks, lemon zest and sugar on high speed until pale and thick.
Beat the egg whites until stiff peaks form.
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