Neapolitan ice-cream cake

Method

• 1
  Preheat the oven to 180°C/160°C fan forced. Grease a 20cm round cake pan and line with baking paper.
• 2
  Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the vanilla. Beat until combined. Add eggs, 1 at a time, beating well after each addition. Add flours and milk, in alternating batches. Use a large metal spoon to fold until just combined. Spoon the mixture into the prepared pan and bake for 45-50 minutes or until pale golden and a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
• 3
  Clean the pan. Grease and line with baking paper, allowing the paper to extend 6cm above the side. Use a large serrated knife to cut the cake horizontally into 4 layers. Place cake base in prepared pan.
• 4
  Working quickly, place the softened chocolate ice-cream in a bowl and stir with a wooden spoon until smooth (but not melted). Spread evenly over the cake base. Top with another cake layer. Place in the freezer. Place the vanilla ice-cream in a bowl and stir with a wooden spoon until soft (but not melted). Spread evenly over the cake. Top with another cake layer. Place in the freezer for 2 hours or until firm. Repeat with the strawberry ice-cream and the final cake layer. Place in freezer for 8 hours or overnight to set.
• 5
  Place cake on a serving plate. Smooth ice-cream with a spatula if necessary. To with cream and decorate with the chocolate curls.