low fat, no added sugar ice cream
1000 ml, (1L)
2 cup(s), (300g)
un-iced plain sponge cake
180 g, (1x16cm round cake)
2 tbs, strawberry flavour
¾ cup(s), (165g)
- Line a 16cm (base measurement) 1.5L (6-cup) capacity pudding basin or bowl with plastic wrap, allowing it to hang 5cm over the edge of the basin or bowl. Place the ice-cream in a large bowl. Stir through the berries. Spoon the ice-cream into the prepared basin, cover with foil and freeze for 3 hours or until firm.
- Line a baking tray with baking paper. Cut a 1cm-thick disc horizontally from the top of the sponge and reserve. Place the base of the cake on the tray. Spread with the fruit spread.
- Invert the ice-cream mixture onto the base of the cake. Using a small knife, trim the cake to the exact size of the ice-cream. Gently mould the reserved 1cm-thick sponge disc over the top of the ice-cream to cover. Freeze for 30 minutes or until firm.
- Preheat oven to 240°C. Using electric beaters, beat the egg whites in a clean dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition until the sugar has dissolved. Remove the bombe alaska from the freezer. Spread with meringue to enclose completely. Bake for 3–4 minutes or until golden. Lift onto a serving plate and serve immediately.