Raspberry Creamsicle cake
Regular liquid egg substitute
¼ cup(s), hot
2 Tbsp, melted
Fat-free vanilla ice cream
4 cup(s), slightly softened
1 cup(s), raspberry flavor, slightly softened
- Preheat the oven to 350°F. Spray a 9-inch square baking pan with nonstick spray. Line with wax paper; spray with nonstick spray.
- Whisk together the cake flour, baking powder, and salt in a medium bowl; set aside. With an electric mixer on high speed, beat the egg substitute in a large bowl until thickened, about 3 minutes. Gradually add the sugar, beating until fluffy, about 3 minutes. Reduce the speed to low. Beat in the water, melted butter, and vanilla until combined. Add the flour mixture and beat just until blended.
- Pour the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 20 – 25 minutes. Let cool completely in the pan on a rack. Run a thin knife around the edge of the cake to loosen it from the pan. Invert onto the rack; remove the wax paper.
- With a serrated knife, cut the cake horizontally in half. Place 1 layer, cut side up, on a serving plate. With a narrow metal spatula, spread 2 cups of the ice cream over the cake in an even layer, spreading it all the way to the edges. (Make the layer as level as possible.) Freeze until firm, about 30 minutes. Spread the sorbet over the ice cream layer in an even layer; freeze until firm, about 30 minutes. Spread the remaining ice cream in an even layer on top of the sorbet; top with the remaining cake layer, cut side down. Wrap tightly in heavy-duty foil; freeze until completely frozen, at least 3 hours or up to 1 week.
- Let the cake stand at room temperature 10 minutes. With a serrated knife, cut the cake in half, then cut each half crosswise into 6 slices. Place a slice on each of 12 chilled plates and serve at once. Yields 1/12 cake per serving.