Upside-down ‘ice cream’ cake
https://www.coop.co.uk/recipes/upside-down-ice-cream-cake
Although it takes a little while to make, this fun cake tastes as amazing as it looks, and is a show-stopping way to round off your garden get-together
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Feeds
18
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Ready in
2 hours
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 78g
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Ingredients
- 340g Co-op sunflower spread, softened
- 340g Fairtrade caster sugar
- 6 large Co-op British free range eggs, beaten
- 340g Co-op self-raising white flour
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 100ml Co-op sparkling lemonade
- Zest and juice of 1 lemon
For the buttercream
- 300g Co-op unsalted butter, softened
- 600g Fairtrade icing sugar, sifted
- Zest and juice of 1 lemon
- 200g Co-op Irresistible raspberry conserve
To decorate
- 75ml Co-op double cream
- 150g Co-op Irresistible Fairtrade white chocolate, chopped
- Vegetarian red or pink food colouring gel
- 1 waffle cone
- Co-op hundreds and thousands
Method
- Preheat the oven to 180°C/fan 160°C/gas 4
- Grease and line three 20cm loose-bottomed cake tins
- Cream together the spread and sugar until light and fluffy
- Add the rest of the ingredients for the cake and mix until just combined
- Divide the batter between the cake tins
- Bake for 40-45 mins, until risen, golden and a skewer inserted into the centre comes out clean
- Cool in the tin for 10 mins before turning out to cool completely
- To make the buttercream, beat the butter and icing sugar until pale and creamy
- Add the lemon zest and juice and beat until smooth
- If needed, add 1-2 tsp of hot water to loosen to a spreadable consistency
- With a serrated knife, slice the tops off the cooled cakes to make them level
- Reserve the offcuts
- Slice each cake in half to create six even layers
- Set aside
- To make the ‘ice cream’ ball, crumble the reserved cake offcuts into a bowl, add 1 tbsp of the buttercream and mix to combine
- Use an ice cream scoop or spoon
- to shape the mixture into a ball with a slightly flat bottom
- Set aside
- To assemble the cake, sandwich the sponges together with alternating layers of jam or buttercream
- Thinly coat the top and the sides of the cake with more buttercream, then chill the cake and the cake ball for 30 mins, until firm
- Use the remaining buttercream to create a final coat, ensuring the sides and top of the cake are smooth
- Chill for another 30 mins
- To decorate, heat the cream until almost boiling, add the white chocolate, leave to stand for 5 mins, then stir until smooth
- Add a couple of drops of the food colouring gel and stir until well mixed
- Leave to cool for 10-15 mins, until thick but runny enough to drizzle
- Dip the open end of the waffle cone into the white chocolate mix, then coat with some hundreds and thousands and set aside
- Place the cake ball on top of the cake, then spoon the white chocolate mix over the ball and the top of the cake, allowing some to drip down the sides
- Insert a wooden skewer into the cake ball at a 45-degree angle, then place the waffle cone over it, using the skewer for support
- Scatter the cake with the hundreds and thousands to serve
