We’ve outlined all the ingredients and directions for you to make the perfect Angel Food Cake and Lemon Sorbet Ice Cream Cake with Lemony Frosting. This dish qualifies as a Easy level recipe. It should take you about 5 hr to make this recipe. The Angel Food Cake and Lemon Sorbet Ice Cream Cake with Lemony Frosting recipe should make enough food for 8.
You can add your own personal twist to this Angel Food Cake and Lemon Sorbet Ice Cream Cake with Lemony Frosting recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Angel Food Cake and Lemon Sorbet Ice Cream Cake with Lemony Frosting recipe.
Ingredients for Angel Food Cake and Lemon Sorbet Ice Cream Cake with Lemony Frosting
- Unsalted butter, for the pan
- One 10 1/2-ounce angel food cake, cut into 1/2-inch slices
- 1 quart lemon sorbet, at room temperature
- 1 quart vanilla ice cream, at room temperature
- 2 cups heavy cream
- 3 tablespoons lemon curd
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- Lemon zest, for serving, optional
Directions for Angel Food Cake and Lemon Sorbet Ice Cream Cake with Lemony Frosting
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired.
- Scoop the sorbet and ice cream onto the cake layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, lemon curd, confectioners’ sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with lemon zest if using. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Angel Food Cake and Lemon Sorbet Ice Cream Cake with Lemony Frosting recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Ice Cream Cake – Ice Cream Cake is the debut Korean extended play by South Korean girl group Red Velvet. It was released digitally on March 17, 2015, and physically on March 18 by SM Entertainment and distributed by KT Music, marking the group’s first proper release since their initial debut in August 2014 and their first release as a quintet since the addition of the group’s fifth member Yeri. The extended play was released in two physical versions, named after the two singles and contained six tracks which introduced both the group’s “Red” and “Velvet” sonic concept. The duality was further demonstrated by its two singles (marketed as double title tracks), “Automatic” and “Ice Cream Cake”, with the latter becoming the group’s breakthrough commercial success. S.M. founder Lee Soo-man served as the EP’s executive producer, with Hayley Aitken, Trinity Music, Daniel “Obi” Klein, Charli Taft, Jam Factory, Kenzie, Teddy Riley, Cha Cha Malone, MonoTree and others contributed lyrics and production.Upon its release, Ice Cream Cake received positive reviews from music critics for its “impressive effort” of establishing the two sides of their musical identity. The EP also attained commercial success, becoming Red Velvet’s first chart-topper on the Gaon Album Chart in South Korea and number two on the Billboard World Albums Chart for the first time, while peaking at number twenty-four on Billboard’s Heatseekers Albums chart. It has since sold a cumulative sales of over 94,000 copies.
