Good Food
Ingredients
Method
1.Line a 6 cup-capacity metal or ceramic pudding basin with plastic wrap, allowing a 2cm overhang. Combine ice-cream and frozen raspberries in a large bowl. Pour into prepared basin. Fold plastic wrap over to cover. Freeze overnight or until firm.
2.Meanwhile, to make sponge cake, preheat oven to l80°C/160°C fan-forced. Grease and line base and sides of a 17cm round cake pan. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold through flour and baking powder alternately with milk. Fill prepared pan, smoothing surface. Bake for 25-30 minutes, until a skewer inserted into centre comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
3.Preheat oven to 230°C/210°C fan-forced. Line a large baking tray with baking paper. Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly until thick and glossy.
4.Place cake on prepared tray. Invert ice-cream onto cake, and trim away excess cake. Using a palette knife, spread meringue over ice-cream and cake to cover. Bake for 3 minutes, until meringue is golden.
5.Transfer to serving platter and scatter around fresh raspberries. Serve immediately.
Make sure your cake pan is at least the same circumference as the top of your pudding basin, to ensure the ice-cream sits flush on the cake. If you have a blowtorch, you can use it to brown the meringue instead of baking it. Store cooled sponge wrapped in baking paper and plastic wrap in an airtight container in a cool dark place.
Note
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