In a traditional ice cream cake, the ice cream and cake are layered together and then frozen. The emphasis is on-the ice cream, and the cake layer is thin. Only the shape and the way it is cut identify it as a cake. Of course, the easy way to enjoy cake and ice cream together is just to plop a hunk of ice cream onto a slice of cake. In the following recipe, the best of both scenarios are combined. The sorbet is first molded in an angel food cake pan so it is the same shape as the angel food cake. Just before serving, it is placed between two layers of cake. If you have two angel food cake pans, you can make the cake and sorbet the same day. If you only have one, make the sorbet the day before you make the cake.
Purée the raspberries in a food processor or a food mill. Strain the purée through a fine-mesh sieve into a medium bowl, discarding the seeds. There should be about
To unmold, run a knife around the inside edge of the tube and around the inside edge of the pan. Pick the pan up by the tube and remove the inner section of the pan. Run a knife between the sorbet and the bottom of the pan. Quickly invert the pan, letting the sorbet fall onto a plastic wrap or parchment-lined unrimmed baking sheet or cutting board. Wrap well and refreeze until you are ready to assemble and serve the cake.
In the bowl of an electric mixer, whip the egg whites on low speed until frothy. Add the cream of tartar. Increase speed to medium-high speed for a stand mixer, high with a handheld mixer, and whip until the egg whites are smooth, white, and just beginning to hold their shape. They will still be a bit bubbly and airy. Slowly whip in the sugar and continue to whip until stiff, satiny peaks form.
Transfer the whites to a large bowl. Add the dry ingredients and carefully begin folding them together. When half incorporated, add the lemon zest, lemon juice, and vanilla extract. Continue to fold until completely incorporated.
Carefully spread the batter in a
To unmold, run a knife around the inside edge of the cake pan and around the tube. Hold the tube and pull the cake from the ring. Run a knife between the cake and the bottom of the pan. Carefully pick up the cake and invert it onto a large plate.
The cake can be made a day in advance. Wrap the cake in plastic wrap and store at room temperature. The cream can be whipped and refrigerated several hours beforehand. Rewhip as needed just before serving. Assemble the cake just before serving. The texture of angel food cake changes when frozen.
Combine the cream, sugar, and vanilla in a bowl and whip until soft peaks form. Slice the cake in half horizontally and set the top half aside. Spread about
© 2006 Emily Luchetti. All rights reserved.