Ingredients
Cakes
- 1 1/3 cups Gideon Milling Cake Wheat Flour
- 2 tsp baking powder
- 1/8 tsp salt
- 3/4 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2/3 cup whole milk
- 3 tbsp rainbow sprinkles
Ice Cream
- 4 cups vanilla ice cream, slightly softened
Topping
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- Additional sprinkles and summer berries for decoration
- Sparklers for a festive effect
Method
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Line 20cm cake pan with plastic food wrap. Evenly spread softened ice cream into prepared pan. Cover; freeze at least 2 hours.
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Heat oven to 180°C. Grease and flour another 20cm round baking pan. Set aside.
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Combine flour, baking powder, and salt in bowl. Set aside.
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Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add 1 tsp vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed. Gently stir in 3 tbsp sprinkles. Pour batter into prepared pan.
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Bake 30-35 minutes or until toothpick inserted near center comes out clean. Place onto cooling rack; cool 10 minutes. Loosen cake by running knife around inside edge of pan. Carefully remove cake from pan; cool completely.
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Evenly cut cake into 2 layers.
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Place bottom cut layer onto serving plate. Top with ice cream disk and top cake layer, placing cut side onto ice cream, domed-top up.
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Before serving, place whipping cream, powdered sugar, and 1 tsp vanilla in bowl. Beat at high speed until stiff peaks. Scoop and swirl on top of cake. Sprinkle with additional sprinkles and even add sparklers for a festive effect. You can also serve each piece with a cherry or other summer berries.
Image and recipe (adapted) by Land O’Lakes Dairy Co-Op.
