ANGEL FOOD CAKE AND LEMON SORBET ICE CREAM CAKE WITH LEMONY FROSTING

Angel Food Cake and Lemon Sorbet Ice Cream Cake with Lemony Frosting image

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 9

Unsalted butter, for the pan
One 10 1/2-ounce angel food cake, cut into 1/2-inch slices
1 quart lemon sorbet, at room temperature
1 quart vanilla ice cream, at room temperature
2 cups heavy cream
3 tablespoons lemon curd
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Lemon zest, for serving, optional

Steps:

Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired.
Scoop the sorbet and ice cream onto the cake layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with lemon zest if using. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.