Neapolitan Frozen Cake
Neapolitan Frozen Cake
Ingredients
- 1/2 cup (125 ml) unbleached all-purpose flour
- 3 tablespoons (45 ml) cocoa powder, sifted
- 1/2 teaspoon (2.5 ml) baking powder
- 1 egg
- 1/2 cup (125 ml) brown sugar
- 1/4 cup (60 ml) canola or corn oil
- 2 tablespoons (30 ml) milk
- 2 cups (500 ml) vanilla ice cream, slightly softened
- 1/2 cup (125 ml) 35% cream
- 1/2 cup (125 ml) sugar
- 1 egg white
- 1 cup (250 ml) strawberry purée
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 20-cm (8-inch) springform pan with parchment paper.
- In a bowl, combine the flour, cocoa powder, and baking powder. Set aside.
- In another bowl, beat the egg and brown sugar with an electric mixer until the mixture doubles in volume, about 5 minutes. On low speed, add the dry ingredients alternately with the oil and milk.
- Pour the batter into the prepared pan. Bake for about 20 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool on a wire rack in the pan. Freeze for 15 minutes.
- Spread the ice cream on the cake. Set aside in the freezer.
Neapolitan Frozen Cake