I have made this twice with moderate success. I will try again to perfect!
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325. Grease and flour the Igloo Cake Pan; tap out excess flour.
Over a sheet of wax paper, sift together the flour, baking powder and salt; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds.
Add 1 cup of the granulated sugar and continue beating until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of fhe bowl. Add the egg yolks one at a time, beating well after each addition. Beat in the vanilla until just incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally scrape down the sides of the bowl. Transfer the batter to a large bowl and set aside.
Thoroughly wash and dry the stand mixer bowl. Put the egg whites in the bowl, fit the mixer with the whisk attachment and beat on high speed until the whites are foamy, about 1 minute. Add the remaining 1 cup granulated sugar and continue to beat on high until the whiltes are shiny and stiff peaks form, about 2 minutes more; do not overbeat.
Using a rubber spatula, gently fold the whites into hte batter until just combined. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes away clean, 1 hour and 30 minutes to 1 hour and 40 minutes.
Transfer the pan to a wire rack and let cool for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, as instructed above.
ICE CREAM VARIATION:
Let the cake cook completely as instructed above. Return the cooled cake to the pan. Using an ice cream scoop, hollow out the center of the cake, leaving a 2-inch border along the outside edge. Do not scoop too deeply or you might break through the cake.
In the bowl of an electric mixer fitted with the flat beater, beat 1 quart of vanilla ice cream until it is smooth and spreadable, about 1 minute. Using a rubber spatula, pack the ice cream into the hollowed- out cake. Cover the cake with plastic wrap and freeze for 1 hour or up to overnight.
To serve, invert the ice cream cake onto a large serving plate and lift off the pan. Let the cake stand at room temperature for 10-15 minutes, then dust with confectioner's sugar and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 12 | ||
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Calories: 773 | ||
Calories from Fat: 242 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 13.3g | 66 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 465.7mg | 143 % | |
Sodium 212.7mg | 7 % | |
Potassium 316.6mg | 8 % | |
Total Carbohydrate 107.2g | 32 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 105g | ||
Protein 23.6g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 773
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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