Ice Cream Cake

Ingredients:

• All Purpose flour- 1/2 cup
• Cornstarch - 1/2 cup
• Seperated Eggs - 4
• Vanilla Extract - 1/2 teaspoon
• Sugar - 3/4 cup
• Ice Cream - 2 pints
• Plain Gelatin - 1 1/4 teaspoons
• Heavy Whipping Cream - 2 cups
• Powdered Sugar - 1/2 cup

Making the Cake

1. Preheat the oven to 350 degrees.
2. Grease a cake pan with oil or butter and sprinkle some flour on top.
3. Sift the dry ingredients into a bowl and stir them together.
• For a chocolate ice cream cake, add 1/2 cup cocoa powder to the mixture.
• For a spice cake, add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves.
4. In a large mixing bowl, beat the egg yolks, vanilla extract, and 1/.2 cup sugar. Keep mixing until the mixture becomes thick and fluffy. It takes about 4-5 minutes.
5. Put the egg whites and a pinch of salt in a mixing bowl. Use a whisk to beat the whites until they form soft peaks. Keep beating the mixture and add the remaining 1/4 cup sugar. Keep beating until the egg whites become soft and glossy.
6. Mix the egg white mixture and the egg yolk mixture. Then mix the flour mixture with the egg mixtures. Keep mixing until they are combined.
7. Pour the batter in the cake pan. Spread the batter evenly in the pan.
8. Put the cake in the oven for 35 minutes, until a toothpick inserted in the middle comes out clean.
9. Let the cake cool down completely.
10. Slice the cake, so you have two thin discs of cake. wrap each of them in plastic wrap and place them in the freezer for several hours.

Layering the Ice Cream

1. Let the ice cream sit out for a few minutes. It will be easier to handle if it is soft.
2. While the ice cream is softening, take the cake halves out of the freezer. Unwrap one half and place it on a cake plate. Set the other half aside for now.
3. Spread a pint of ice cream over the first cake. You should have a thick, solid layer of ice cream. Put the second layer of cake over the ice cream layer. Spread the second pint of ice cream on top of the cake.
4. Freeze the cake for about 2-4 hours.

Finishing Touches

1. Pour one tablespoon of cold water over the gelatin and let it sit for a few minutes to soften. Stir it until the gelatin is completely dissolved. In a mixing bowl, pour the cream and beat it with a hand mixer until soft peaks begin to form. Add the gelatin and sugar, and continue beating until the topping becomes stiff.

• Do not over beat the topping or it will turn to butter.
• You can add  a few drops of food coloring to the whipped cream so that it matches your ice cream.

     2.  Remove the cake from the freezer. Spread the whipped topping on the cake.

     3.  Place the cake back in  the freezer to let the topping harden. The cake will be ready to serve when the topping is stiff.