Glace En Surprise -

Glace En Surprise

Strawberry, raspberry, or chocolate cream ice

Ingredients

For sponge

3 oz plain flour
Pinch of salt
2 eggs
4 oz caster sugar

For meringue

2 egg whites
4 oz caster sugar
2-3 drops of vanilla essence
Caster sugar (for dusting)

8-inch diameter sandwich tin; forcing bag with 8- or 10-cut rose pipe

Method

Prepare sponge cake, and bake in moderate oven for 20-30 minutes until risen and brown. Turn out and cool on rack.

Choose a plated or silver dish and chill it well. Half fill a large roasting tin with ice and freezing salt and set the dish in this.

Set the oven at 350°F or Mark 4. To prepare meringue: whisk the egg whites stiffly, add 2-3 rounded teaspoons of the caster sugar and vanilla essence and whisk again until stiff. Fold in the remaining sugar. Fill into the forcing bag.

Place the sponge cake on the dish, scoop out the cream ice and arrange on top of the sponge. Pipe the meringue over the ice to cover it completely. Dust the meringue well with caster sugar; leave for 1 minute, then put the cake into pre-set moderate oven. Cook for about 4 minutes or until the meringue is lightly browned. Serve at once.

Related food category:

• Ices and Iced Desserts