Cassata Cake

Italian sponge cake layered with ice cream and nuts

Course: Dessert, Iftar

Keyword: Baking, Chilled, Milk, Nuts, Oven

Servings: 8

Pre-heat the oven to 160C.
Grease and flour an 8 inch (20 cm) Springform cake pan
In a medium bowl sift together the flour and corn starch. Set aside.
In a large bowl or stand up mixer add the eggs and sugar and beat for 15 minutes on medium speed.
Add the vanilla and beat another 2 minutes.
Gently fold half the sifted flour into the beaten eggs and combine, then add the remaining flour and gently fold until smooth and completely combined.
Pour into the prepared cake pan and bake for 30-35 minutes. The top should be golden brown.
Let cool in pan for 10 minutes then move to a wire rack to cool completely.

Cut the sponge cake into three even layers.
Place one sponge layer at the bottom of the cake pan.
Pour a few teaspoons of the milk directly on the sponge layer.
Spoon your choice of melted ice cream onto the sponge.
Gently place the second layer of cut sponge cake and press down lightly.
Pour a few teaspoons of the milk directly on the sponge layer.
Spoon your choice of melted ice cream onto the sponge.
Gently place the final layer of cut sponge cake and press down lightly.
Spoon your choice of melted ice cream onto the sponge. It should fill to the top of the cake pan.
Generously sprinkle with nuts.
Freeze overnight.
10 minutes before serving, place the cake pan on the counter top.
Using gentle pressure, unmould the cake from the pan. The ice cream should have melted just enough and the cake should slide off the pan easily.
Use a cake knife or a very sharp knife to cut through the cake.
Place on serving plates and add a final sprinkle of nuts. Serve immediately.

Pan Di Spagna recipe has been adapted from this recipe posted by Rosemary Molloy on her blog.