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The Murphys' frozen ice-cream sponge cake

  • 6:55 Prep
  • 1:10 Cook
  • 20 Servings
  • Advanced


  • 12 eggs
  • 2 cups caster sugar
  • 1 cup self-raising flour
  • 1 cup plain flour
  • 1 cup cornflour

Ice-cream filling

  • 4 litres vanilla ice-cream, softened
  • 250g strawberries, finely chopped

Hot caramel sauce

  • 185g butter, chopped
  • 3 cups brown sugar
  • 900ml thickened cream


  • 1
    Preheat oven to 170°C/150°C fan-forced. Grease a 7.5cm-deep, 25.5cm x 35.5cm (base) roasting pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides.
  • 2
    Using an electric mixture, beat half the eggs until thick and creamy (about 8 to 10 minutes). Gradually add half the sugar, beating to dissolve. Meanwhile, triple-sift 1/2 cup self-raising flour, 1/2 cup plain flour and 1/2 cup cornflour. Fold flours into egg mixture until just combined. Pour into prepared pan. Bake for 20 to 25 minutes or until cake springs back when touched in centre. Turn onto a wire rack to cool completely.
  • 3
    Wash, dry and re-line pan. Repeat with remaining eggs, sugar and flours. Wash, dry and re-line pan.
  • 4
    Make filling: Combine ice-cream, strawberries and choc bits in a large bowl. Return 1 sponge cake to pan. Top with filling. Spread evenly with a spatula. Top with remaining sponge cake. Cover with plastic wrap. Freeze overnight (see note).
  • 5
    Make sauce: Place butter, sugar and cream in a saucepan over medium heat. Cook, stirring, for 10 to 12 minutes or until sugar has dissolved. Reduce heat to low. Simmer for 5 to 7 minutes or until slightly thickened.
  • 6
    Using a hot knife, slice cake. Serve with sauce.

Source: taste.com.au


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