Baked Ice Cream Cake with Blazing Fruit

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About



Scoop the ice cream into balls or quenelles, place on a tray and open-freeze very hard. To make the cake, beat the sugar and egg yolks together until pale and foamy. Whisk the egg whites to firm peaks. Stir the sifted flour into the egg and sugar mixture, and then fold in the egg whites. Spoon the batter into a greased and floured shallow 8 inch sponge tin, and