Sponge Cake Surprise
Ingredients
- For the sponge cake
- 3 eggs
- 75 grams sugar
- 2 Tbsps hot water
- 90 grams Pastry flour
- 40 grams slivered almonds
- sugar
- For the meringue and garnishes
- 1000 milliliters Ice cream ((such as blood orange)
- 3 egg whites
- lemon juice
- 150 grams sugar
- 1 Orange
- mint (for garnish)
Preparation steps
For the sponge cake: Separate the eggs. Beat the egg whites to stiff peaks, while gradually beating in 2 tablespoons of sugar. Beat the egg yolks with the hot water and remaining sugar until frothy. Fold the egg white mixture with the egg yolk mixture and flour until combined. Spread the batter on a parchment paper lined baking sheet and sprinkle with the slivered almonds. Bake in a 200°C (390°F) until set, about 12 minutes. Turn the cake onto a lightly sugared tea towel and allow to cool.
Trim the sponge cake so the edges are even. Cut the ice cream block to a small enough size that the cake can be wrapped around it. Place the ice cream block on the centre of the sponge cake and roll the sponge cake around the block. Place in the freezer until ready to serve.
For the meringue: Beat the egg white to stiff peaks. Beat in the lemon juice and sugar. Place the sponge cake on a baking sheet. Add the meringue to the exterior of the cake and swirl all over. Bake in a 250°C (approximately 480°F) until lightly browned. Garnish with orange and mint, and serve immediately.
