Red, White, and Blue Ice Cream Cake

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Sponge cake layer

adapted from David Lebovitz's book: Ready for Dessert

Ingredients:

1 1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

5 eggs, separated

1/4 cup cold water

1 cup sugar

1 teaspoon vanilla extract

1 vanilla bean, split and scraped

Ice cream layer

Ingredients:

1/2 Quart Ice Cream (I used vanilla. You know, matchy-matchy. vanilla-vanilla)

Frosting:

Pillsbury frosting (don't yell at me! I am in a rush!!)

Directions for cake:

1. Preheat oven to 350˚F and butter two 8x8 pans

2. In a bowl, sift together flour, baking powder, and salt

3. In a mixing bowl beat egg yolks and water for a minute

4. Add in sugar, vanilla, and vanilla beans

5. In a separate bowl beat egg whites on high until they form stiff peaks

6. Gradually sift the flour mixture into the yolk mixture, whisking until incorporated

7. Fold in egg whites

8. Divide batter in to 2 separate bowls

9. Mix red food coloring and blue food coloring in each separate bowl

10. Pour into pans

11. Bake for 25 minutes or until tests done

12. Once done, cool, wrap in foil or plastic wrap and freeze

Directions for ice cream:

1. Line a 8x8 pan with plastic wrap

2. Allow ice cream to soften by leaving out for 5-10 minutes

3. Press into the pan

4. Wrap and freeze

To assemble:

1. Place cake layer on the bottom

2. Place ice cream layer on top

3. Place cake layer on top of that

4. Frost the entire cake