Ice-Cream Cake

The morning after is always the hardest. Bloated from excessive-ness, tired from lack of sleep, lazy from the night before. But everything is always better when you have leftover birthday cake, even better when it’s leftover ice-cream cake. Double tiered, dripping with hot fudge sauce and smothered in Oreos. What hangover?

A few posts prior, I shared that I was preparing an ice-cream cake for the sister’s birthday. She turned 18 but I guess while other kids, like me, would be partying it up in a club, celebrating the year of legality, she decided that death-by-ice-cream would be much better suited. Can’t disagree on that one!

The cake is made of 3 simple things. 1) GF classic genoise (recipe continues) 2) Ice-cream of choice 3) Hot fudge sauce (recipe continues)

Before I go on, I MUST STRESS that UNLESS you decide to NOT have Oreos, this cake is FAR FROM GLUTEN FREE. Suppose you could have a gorgeous pink strawberry ice-cream or a mint&choc chip cake instead. JUST NO COOKIES AND CREAM, unless you decide to make your own GF Oreos.

GF Classic Genoise (adapted from The Cake Bible by Rose Levy Beranbaum)

3 tbsp canola oil
1 tsp vanilla
4 large eggs
1/2 cup caster sugar
1/2 cup sifted GF Flour blend
1/2 cup – 1tbsp sifted cornflour

1) Preheat oven to 170degrees celcius, fanforced. Prepare 2 x 9inch round cake tins, grease and line bottoms with parchment.
2) Place oil in a medium sized bowl and heat in microwave for 15 seconds
3) In a large mixing bowl set over a pan of simmering water, heat the eggs and sugar until lukewarm (abt 50degreesC), whisking constantly to prevent curdling.
4) Then, remove from heat and whisk with an electric mixer until tripled in volume (ribbon)
5) While eggs are beating, sift flours once more.
6) Remove one cant cup of egg mixture and thoroughly whisk into the oil.
7) Sift 1/2 the flour mix over the remaining egg mixture until almost fully incorporated. Then sift the remaining 1/2.
8) Fold in the butter mixture until just incorporated.
9) Pour into 2 x 9inch cake tins and bake for 25-35 mins or until cake is golden brown and starts to shrink slightl from the sides of the tin.
10) Loosen the sides of the cake with a small metal spatula/ butter knife and unmould at once onto a lightly greased cake rack. Cool until ready to use.

Hot Fudge Sauce and Assembling Instructions from here

My Version:

Bottom cake: As above, 1 x genoise recipe, 1/4 x hot fudge recipe, 2L oreo icecream
Top cake: 1/2 x genoise recipe (in 2 x 6inch cake tin), 1/8 x hot fudge recipe, 1.2L choc mint icecream
Decoration: 1/8 x hot fudge, drizzled over the top and bottom of cake, allowing some to driiiip down, 1/2 tube of Oreos, chopped roughly and sprinkled on.


* The lovely tags for the candy are from the talented Eat Drink Chic blog


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5 responses to “Ice-Cream Cake

  1. Gorgeous cake and just what we need in this weather :) hehe I’m a big fan of leftover anything but especially cake. Especially since I love the stuff and will have probably woken up the next day wondering if the cake last night was a dream!

  2. meimei


  3. Vicky, an ice cream cake is a knock-out either freshly made or leftover! I have to have it every now and then, it makes live worth living :-)

    And looks at that dripping hot fudge sauce, totally irresistable! Pass me a slice now !!

    Sawadee from Bangkok,

  4. Pingback: {Daddy’s Girl} Strawberry Birthday Cake | Gluten Free: Sweets At Vicky's

  5. Pingback: Strawberry Birthday Cake | Royal Rose Simple Syrups

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