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CHOCOLATE SPONGE ICE-CREAM CAKE

This is the very first recipe I posted on my facebook page back in 2014. So you have to pardon my photography! But the cake rocks!! So do give it a try!

INGREDIENTS:
For Sponge-
1) Eggs- 6 separated
2) Flour- 100g sifted
3) Sugar- 200 g (separated- 135+ 65 g)
4) Baking Powder- ¼ tsp
5) Salt- ¼ tsp
6) Vanilla essence/ paste- ½ tsp
7) Water- ½ tbsp
8) Lemon Juice- ¾ tbsp
9) Coco Powder- 1 heaped tbsp.

Filling-
1) Ice-cream- Vanilla (or any other flavor you like)- 1.2L
2) Chocolate/ coco powder- for the topping

Tools-
1) Round/ Square standard cake mold
2) Break/ Cake knife
3) Sieve
4) Egg beater/ Stand in mixer
5) Large clean Bowl- 2
6) Flat Spatula
7) Plastic Wrap
8) Cake Plate/ Large Plate (to cover the cake while in freezer)

PROCEDURE:

Sponge:
1. Get the cake mold ready by greasing it with butter/ non-stick spray and dusting with some flour. Keep aside
2. Sift the flour, baking powder, salt and coco powder together into a bowl and keep aside
3. Separate the egg whites and yolks into two clean large bowls
4. Take the egg whites first, whisk it with the egg beater, until it becomes slightly foamy. It’ll take just about 30-40s
NOTE: You have to ensure that the equipment you use to beat the egg whites is absolutely clean, otherwise it will not get whisked properly. Therefore, whisking the egg whites first is a wise option. If however, you want to do our whites later, you must ensure that the whisk and bowl is clean
5. Add in the lemon juice. This will prevent the egg whites from getting over-whisked
6. Whisk in the 65g of sugar into the egg whites, a little at a time until you get soft peaks. You will know your meringue is ready when it looks shiny and smooth. Keep aside
7. Take the egg yolks, add 165g sugar into it (all at once) and the vanilla extract, whisk it with the egg beater until it becomes light yellow and buttery smooth
8. Add the sifted flour mixture little by little into the sugar- yolk mixture with a flat spatula. Slowly incorporate the dry ingredients, by cut and fold method with a very light hand. Do not over-mix the batter, otherwise it will deflate
9. Into this mixture, fold in the meringue 1/3 at a time with a very light hand
10. Immediately pour in the cake mixture into the prepared cake mold and gently tap to get rid of any visible air bubbles (do not tap too much, you don’t want to lose the aeration of the mixture)
11. Bake it in the microwave at 600 degree F, for 8 minutes OR in a preheated oven at 450 degree F for 30-35 minutes (or time according to your own equipment) until a toothpick inserted into the center of the cake comes out clean
12. After taking the cake out, let it rest and cool down completely before going to the next step
13. Slice the cake in half from the center, with the bread knife

Layering:
1. Keep your ice cream outside the fridge for sometime, so it becomes soft and easy to work with
2. Take the same cake mold and cover the whole bottom and sides with plastic wrap so the ends hang out of the mold
3. Divide the ice-cream into 2 equal parts
4. Layer the bottom of the mold evenly, with one half of the ice cream
5. Lay one cake slice over it
6. Put other half of the ice cream over this uniformly
7. Add the final layer of the cake
8. Cover a large plate with plastic wrap and keep it over the cake, plastic side touching the cake, so it doesn’t stick
9. Put it into the freezer for 10- 12 hours or more (undisturbed) for it to set completely

Serving:
1. De-mold the cake, invert it into the cake stand or a large plate (so you get the ice-cream side up) and dust coco powder on top
2. For serving, dip a large knife into hot water and then cut through the cake. This will ensure clean slices
3. Serve immediately

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