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    Aizel Aizel Presentation Transcript

    • Raspberry Ice cream cake
    •  
    • Ingredients
      • 1 3/4 cups (230 grams) cake flour , sifted
      • 2 teaspoons baking powder
      • 1/8 teaspoon salt
      • 1 cup (226 grams)
      • (2 sticks) unsalted butter , room temperature
      • 1 cup (200 grams) superfine or castor sugar
      • 4 large eggs , room temperature
      • 2 teaspoons pure vanilla extract
      • Zest of a lemon or orange (optional)
    • Filling:
      • Vanilla ice cream (homemade or store bought
    • Frosting:
      • 4 tablespoons Raspberry Jam or Preserves
    • Garnish:
      • Fresh Raspberry
    • Procedure:
      • 1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a pan spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
        • 2. In a large bowl, sift together twice, the flour, baking powder, and salt.
      • 3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes). Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture. Then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla and lemon zest, if using, and beat until incorporated.
      • 4. Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
      • 5. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely. Serve warm or at room temperature
      • 6. Will keep several days well wrapped or it can be frozen for a month.
    •  
    • THANK YOU...!!!
    • Prepared by: Aizel D. Nocomora HRM II