Ingredients
3 free range eggs
90g caster sugar
1 tbsp corn flour Sifted
125g plain flour Sifted
40g unsalted butter Melted
Meringue
2 free range egg white
2 cup caster sugar
1 tub Rich Vanilla Bean Ice Cream
3 free range eggs
90g caster sugar
1 tbsp corn flour Sifted
125g plain flour Sifted
40g unsalted butter Melted
Meringue
2 free range egg white
2 cup caster sugar
1 tub Rich Vanilla Bean Ice Cream
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Methods
1
To firstly make the sponge, pre-heat oven to 180C and grease and line a 20cm spring form cake tin.
2
Beat the eggs and sugar with a wire whisk in a stainless steel bowl over a pan of simmering water until thick. Remove from the heat and sift in the cornflour and half the flour. Fold into the egg mixture with a metal spoon. Pour in the melted butter and sift in the remaining flour and fold through until well combined.
3
Pour into the prepared cake tin and place into the preheated oven and bake for 25 to 30 minutes or until a skewer is inserted and comes out clean. Remove from the oven and allow to sit for 4 minutes before removing from the tin, then place onto a cooling rack and set aside.
4
To make the meringue, place the egg whites into an electric mixer with a wire whisk head and place on high. Once the whites start to come to a soft peak, start to add the sugar 1 tablespoon at a time, then continue to beat until the meringue is thick and glossy and all the sugar has been dissolved.
5
To assemble; cut a 9cm disc from the sponge and trim this to a approx height of 1cm (note you will have excess sponge left over which can be frozen down and used at a later date).
6
Remove the ice cream from the freezer and allow to sit for 4 to 5 minutes to slightly soften, so that it can come out of the tub in one piece.
7
Place the sponge disc into a plate and then place the ice cream on top of the sponge. Using a palette knife, cover the ice cream and sponge with the meringue, then toast with a blow touch to give the burnish look.
8
Place into the freezer until ready to serve.
Tip: We've suggested Maggie's Rich Vanilla bean Ice Cream, but you can happily substitute your favourite flavour.
9
The perfect dessert to accompany a celebration, share the gift of giving with a beautiful hamper.
1
To firstly make the sponge, pre-heat oven to 180C and grease and line a 20cm spring form cake tin.
2
Beat the eggs and sugar with a wire whisk in a stainless steel bowl over a pan of simmering water until thick. Remove from the heat and sift in the cornflour and half the flour. Fold into the egg mixture with a metal spoon. Pour in the melted butter and sift in the remaining flour and fold through until well combined.
3
Pour into the prepared cake tin and place into the preheated oven and bake for 25 to 30 minutes or until a skewer is inserted and comes out clean. Remove from the oven and allow to sit for 4 minutes before removing from the tin, then place onto a cooling rack and set aside.
4
To make the meringue, place the egg whites into an electric mixer with a wire whisk head and place on high. Once the whites start to come to a soft peak, start to add the sugar 1 tablespoon at a time, then continue to beat until the meringue is thick and glossy and all the sugar has been dissolved.
5
To assemble; cut a 9cm disc from the sponge and trim this to a approx height of 1cm (note you will have excess sponge left over which can be frozen down and used at a later date).
6
Remove the ice cream from the freezer and allow to sit for 4 to 5 minutes to slightly soften, so that it can come out of the tub in one piece.
7
Place the sponge disc into a plate and then place the ice cream on top of the sponge. Using a palette knife, cover the ice cream and sponge with the meringue, then toast with a blow touch to give the burnish look.
8
Place into the freezer until ready to serve.
Tip: We've suggested Maggie's Rich Vanilla bean Ice Cream, but you can happily substitute your favourite flavour.
9
The perfect dessert to accompany a celebration, share the gift of giving with a beautiful hamper.
