Best Striped Ice Cream Cake Recipes

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ANGEL FOOD SHEET CAKE FOR STRIPED ICE CREAM CAKE



Angel Food Sheet Cake for Striped Ice Cream Cake image

This light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Makes one 13-by-17-inch sheet cake

Number Of Ingredients 6

Vegetable oil cooking spray, for sheet and parchment
12 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 1/4 cups superfine sugar
1 cup all-purpose flour
Salt

Steps:

  • Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.
  • Whisk whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and whisk until thick and glossy, about 3 minutes.
  • Sift remaining 1/2 cup sugar, the flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.
  • Let cool completely in sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.

STRIPED ICE CREAM CAKE



Striped Ice Cream Cake image

Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time P1D

Number Of Ingredients 5

Angel Food Sheet Cake for Striped Ice Cream Cake
1 cup blueberry jam
2 pints vanilla ice cream, softened
2 pints raspberry sorbet, softened
1 pint peach sorbet, softened

Steps:

  • Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel food cake in bottom of dish. Spread jam over top. Spread ice cream over jam. Freeze until firm, about 1 hour.
  • Spread raspberry sorbet over ice cream layer. Freeze until firm, about 2 hours. Spread peach sorbet over raspberry layer; top with remaining angel food cake. Wrap in plastic wrap; freeze overnight.
  • Remove plastic from top of cake, and turn out cake onto a cutting board; unwrap, and trim edges. Slice cake, and serve immediately.

STRIPED ICE CREAM CAKE



STRIPED ICE CREAM CAKE image

Categories     Berry     Dessert     Bake     Frozen Dessert     Summer     Chill

Yield Serves 36

Number Of Ingredients 8

INGREDIENTS
For the angel-food cake:
12 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 1/4 cups superfine sugar
1 cup all-purpose flour
Pinch of salt
Vegetable oil cooking spray

Steps:

  • For assembling: 1 cup blueberry jam 2 pints vanilla ice cream 2 pints raspberry sorbet 1 pint peach sorbet PREPARATION Make the angel-food cake: Preheat oven to 350°F. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, line with parchment, and coat parchment with spray. With an electric mixer on medium speed, whisk egg whites and cream of tartar until soft peaks form. Slowly add 1/4 cup superfine sugar; whisk until stiff, glossy peaks form, about 3 minutes. Sift remaining 1/2 cup superfine sugar, the flour, and salt over egg-white mixture; fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes. Transfer sheet to a wire rack to cool completely. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake. (Cake can be stored at room temperature, wrapped in plastic, up to 2 days.) Assemble the ice-cream cake: Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel-food cake in bottom of dish. Spread jam over top. Microwave ice cream to soften, about 20 seconds (or leave at room temperature 10 minutes), then transfer to a bowl and beat with an electric mixer on medium speed until smooth and spreadable, about 30 seconds. Spread ice cream over jam. Freeze until firm, about 1 hour. Soften raspberry sorbet as above and beat until smooth, then spread over ice-cream layer. Freeze until firm, about 1 hour. Soften peach sorbet as above and beat until smooth, then spread over raspberry layer; top with remaining angel-food cake. Wrap in plastic; freeze overnight (or up to 1 week). To serve, rem

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