PREP TIME: 25mins
Store bought sponge cake base
4 scoops of Orange choc chip Ice Cream (or your favourite flavour)
Sponge cakes (1 inch-thick) or layer cake (1 inch-thick)
5 egg whites
1 teaspoon vanilla
1 teaspoon of lemon juice
2⁄3 cup sugar
Store bought lemon curd
With a scone cutter cut 4 equal circles.
Scoop ice cream onto sponge making sure it does not go over the edges of the sponge base.
Once the ice scream is on the sponge wrap in cling film and put in the freezer.
While ice cream sets put the 5 egg whites in a bowl and start to whisk or use a mixer, add in Vanilla and lemon juice as it’s whisking. Once mixture starts to become fluff and increases in volume start to slowly add the sugar in until the mixture holds soft peaks or you can hold the bowl over your head and if it stays its ready and if it doesn’t start again.
Pre-heat oven to 260.
Take ice-cream out of freezer and place on a baking tray covered in baking paper
Using a spatula or piping bag if you have one slowly cover ice cream and sponge in mixture making sure every piece is covered and air tight. Once done place in oven for 3 to 5 mins.
Serve with lemon curd.