Ice Cream Sponge Cake

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Since it is National Ice Cream Day, I figured I needed to get an ice cream recipe up!  You certainly don’t need to use strawberry ice cream (although I recommend Breyer’s Fat Free Strawberry to save a few calories if you do decide to use it).  Mix and match flavors with the ice cream, preserves and fresh fruit – strawberry/kiwi or try a peach version, coconut ice cream and pineapples would be delicious in this as would a chocolate/raspberry combination.  Adapt it in as many ways as you can find flavor combinations!

Ice Cream Sponge Cake

photos and recipe adapted from Woman’s World Magazine August 23, 2010

14 Cream Filled Sponge Cakes (Little Debbie Cloud Cakes are a brand you could use)
6 cups ice cream, softened
1/2 cup preserves
1 container (8 oz) frozen whipped topping, thawed (or canned whipped topping, or fresh whipping cream)
fresh fruit

•  Line a 9 inch springform pan with plastic wrap – making sure it hangs over the sides by at least 4 inches.  Cut nine of the cream filled sponge cakes in half lengthwise, and place them against the side of the pan so that the icing portion is facing the center of the pan.  Place the additional five cream filled sponge cakes over the bottom of the pan so that it is completely covered.

•  Spread three softened cups of your chosen ice cream flavor over the cream filled sponge cakes that are on the bottom of the pan.  Then on top of the ice cream, place your chosen flavor of preserves, and then cover the preserves with the remaining softened ice cream.  Using the plastic wrap that is hanging over the sides, cover the cake and place in the freezer.  You’ll want it to be firm, so make sure you freeze it for at least two hours.

•  When you remove the cake from the freezer – take the sides off the springform pan, and then remove the plastic wrap.  Now top the cake with the thawed whipped topping – alternately you can use canned whipped topping to make designs, or you can use freshly made whipping cream for guests to top the cake pieces themselves.  Garnish with fresh fruit to compliment the flavor of ice cream and preserves you used.

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