Baking ice cream – what could possibly go wrong? Let’s find out hey …
Preheat the oven to 165°c (fan)
Set 120g of ice cream to one side for the sponge base
Place the remaining ice cream in the large mixing bowl and mix it with the spoon to soften it up. Stir in the chopped strawberries before spooning the whole mixture into the cling film lined bowl. Place the whole thing (in the bowl) in the freezer while you make the sponge base
To make the sponge base, pour the 120g of reserved ice cream (this should be melted by this stage) into the large mixing bowl and combine with the self-raising flour and 50g of the caster sugar until a smooth batter is formed. Pour the batter into the lined cake tin and bake for 20 minutes until springy to touch. Allow to cool completely
When the sponge is cool, you’re ready to make the meringue. At this stage you should also heat your oven to the maximum temperature it will reach. Pour the egg whites and remaining 200g of caster sugar into the (clean) large mixing bowl and place the whole thing over a saucepan of simmering water
Whisk the egg whites and sugar together either by hand or with an electric whisk. You want to see the steam against the outside of the bowl dissolve the sugar into the egg whites. This will take around 5 minutes, and you can tell when this is done when you can no longer feel grains of sugar when you rub the mixture between two fingers. (It will get warm, so be careful)
Once the sugar is dissolved, remove from the heat and whisk up the meringue (again, by hand or electric hand mixer) until thick and glossy and stiff peaks are formed when you lift the whisk from the mixture
To assemble, place the sponge layer on your heatproof serving plate, remove the ice cream dome from the bowl and place on top. Spread the meringue all over, creating peaks and swirls and then bake in the oven for 3-4 minutes, until the meringue just starts to brown
Let it cool for a few minutes, then slice with a hot knife to serve
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