Aizel

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Aizel

  1. 1. Raspberry Ice cream cake
  2. 3. Ingredients
  3. 4. <ul><li>1 3/4 cups (230 grams) cake flour , sifted </li></ul>
  4. 5. <ul><li>2 teaspoons baking powder </li></ul>
  5. 6. <ul><li>1/8 teaspoon salt </li></ul>
  6. 7. <ul><li>1 cup (226 grams) </li></ul><ul><li>(2 sticks) unsalted butter , room temperature </li></ul>
  7. 8. <ul><li>1 cup (200 grams) superfine or castor sugar </li></ul>
  8. 9. <ul><li>4 large eggs , room temperature </li></ul>
  9. 10. <ul><li>2 teaspoons pure vanilla extract </li></ul>
  10. 11. <ul><li>Zest of a lemon or orange (optional) </li></ul>
  11. 12. Filling: <ul><li>Vanilla ice cream (homemade or store bought </li></ul>
  12. 13. Frosting: <ul><li>4 tablespoons Raspberry Jam or Preserves </li></ul>
  13. 14. Garnish: <ul><li>Fresh Raspberry </li></ul>
  14. 15. Procedure: <ul><li>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. </li></ul>
  15. 16. <ul><ul><li>2. In a large bowl, sift together twice, the flour, baking powder, and salt. </li></ul></ul>
  16. 17. <ul><li>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. </li></ul>
  17. 18. <ul><li>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. </li></ul>
  18. 19. <ul><li>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 </li></ul><ul><li>6. Will keep several days well wrapped or it can be frozen for a month. </li></ul>
  19. 21. THANK YOU...!!!
  20. 22. Prepared by: Aizel D. Nocomora HRM II

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