4h
PREP TIME
8
INGREDIENTS
PREPARATION
- 1 Invert the base of a 6cm-deep, 18 cm round (base) springform pan and grease lightly with spray oil. Line base with baking paper and line sides with 3 layers of baking paper, extending paper 8 cm above edge of pan. (This helps to support the cake as it is built)
- 2 Using a serrated knife, cut sponge cake into 3 x 1 cm thick slices. Cut one slice in half horizontally and place each half to the extreme sides of the pan. Cut a second slice of sponge into strips. Use these to fill the centre gap, creating a complete, filled cake base. Reserve remaining cake trimmings for the top layer. Set aside in the freezer.
- 3 Working quickly and using an electric mixer, beat a quarter of the ice cream with the lime jelly crystals until just combined. Ensuring you return ice cream to the freezer in between using. Spoon mixture onto prepared cake base, levelling top with an offset spatula. Tap gently on bench to remove any air bubbles. Return to freezer for 1 hour or until just firm.
- 4 Repeat step 3 creating three more flavoured ice cream layers with remaining three quarters of ice cream, and raspberry, lemon and berry blue jelly crystals.
- 5 Using remaining sponge slices, repeat the cutting and positioning of the cake sponge creating a complete top layer of cake. Loosely cover and return to the freezer overnight.
- 6 When ready to serve, carefully remove ice-cream cake from pan, transfer to a serving plate, discarding the baking paper (base and sides). Decorate with strawberry icing and sprinkles. Serve immediately or return to freezer uncovered until ready to serve.
