Cherry Ripple Ice Cream Cake - cooking recipe

Ingredients

3 None large eggs, separated
1/2 cup granulated sugar
1 tsp vanilla extract
1/4 cup all-purpose flour, sifted
1/4 cup potato starch or cornstarch, sifted
None None Cherry Ripple Ice Cream Cake
1 1/4 lb frozen pitted cherries
1/3 cup granulated sugar
2 tbsp lemon juice
4 cups vanilla bean ice cream, softened
None None powdered sugar, to dust

Preparation

Preheat oven to 350\u00b0F. Butter and flour an 8 inch springform pan.
To make the sponge cake, beat egg yolks, sugar and vanilla extract until pale and tripled in bulk. Fold in all-purpose flour and potato starch. Beat egg whites until firm then quickly and lightly fold in. Transfer to prepared pan and bake for 20 mins, until pale golden and a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool completely. Once cool, cut into 2 layers horizontally.
Meanwhile, place cherries, sugar and lemon juice in a large frying pan over low heat. Cook, stirring, until sugar dissolves and forms a syrup. Increase heat to medium-high and simmer for 10 mins, until sauce thickens. Transfer to a bowl and set aside to cool completely.
To assemble ice cream cake, line an 8 inch springform pan with plastic wrap. Place 1 sponge cake layer in base of prepared pan. Top with vanilla bean ice cream and 1/2 of the cherry mixture. Swirl cherry mixture through ice cream to form a rippled effect. Top with remaining cake layer, pressing down lightly. Cover with plastic wrap and place in freezer until firm.
Dust with powdered sugar and cut into wedges. Serve immediately with remaining cherries and syrup.