COOK with Elizabeth

Press, Volume XCV, Issue 28266, 2 May 1957, Page 2

COOK with Elizabeth

Party Ice Cream Cake This is only for the moment when the stage is set for luxury and glamour, and when 10 or 12 in festive gaiety are sitting round your table. Party ice cream cake has layers of ice cream and chocolate cake, and a coating of whipped cream and chopped nuts. If preferred, a plain sponge instead of a chocolate one may be used; that’s delicious too. Party Ice Cream Cake: 1 chocolate sponge cake (baked in a cake tin which will fit into the freezing chamber of your refrigerator), 1 tin chilled evaporated milk, 1 tin sweetened condensed milk, i pint cream, vanilla essence, additional whipped cream and chopped walnuts for decorating. Make the cake if possible a day ahead of time it is required, baking the sponge for it the day previously. Make up one recipe for chocolate sponge cake, baking in one round or square tin which will fit into the freezing compartment. When cold, split through the centre.

Whisk one tin of chilled evaporated milk until very stiff. Whisk in one tin of sweetened condensed milk. In a separate bowl whisk | pint of cream until stiff, then combine the two mixtures Line the cake tin with paper and pour one-third of the ice cream mixture in. Lay in a layer of cake and cover with another third of the ice cream mixture. Add the second piece of cake, then cover with remaining ice cream. Freeze until firm. When required, turn out on to a pavlova plate and coat with whipped cream. Sprinkle chopped walnuts over the top.