In a traditional ice cream cake, the ice cream and cake are layered together and then frozen. The emphasis is on the ice cream, and the cake layer is thin. Only the shape and the way it is cut identify it as a cake. Of course, the easy way to enjoy cake and ice cream together is just to plop a hunk of ice cream onto a slice of cake. In the following recipe, the best of both scenarios are combined. The sorbet is first molded in an angel food cake pan so it is the same shape as the angel food cake. Just before serving, it is placed between two layers of cake. If you have two angel food cake pans, you can make the cake and sorbet the same day. If you only have one, make the sorbet the day before you make the cake.–Emily Luchetti
Lemon-Ginger Angel Food and Raspberry-Sorbet Cake Recipe
- Quick Glance
- 50 M
- 4 H
- Makes one 10-inch cake
- For the raspberry sorbet
- 24 ounces thawed no-sugar-added frozen raspberries, or 2 pints fresh raspberries
- 1/2 cup sugar
- 2 tablespoons water
- Large pinch of kosher salt
- For the angel food cake
- 1 1/3 cups cake flour
- 2 teaspoons ground ginger
- 1/8 teaspoon kosher salt
- 1 3/4 cups (about 12) egg whites
- 1 teaspoon cream of tartar
- 1 3/4 cups sugar
- Grated zest of 2 large lemons
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 pint (1 cup) fresh raspberries
- Make the raspberry sorbet
- 1. Purée the raspberries in a food processor or a food mill. Strain the purée through a fine-mesh sieve into a medium bowl, discarding the seeds. There should be about 2 cups purée.
- 2. In a medium bowl, whisk together the raspberry purée, sugar, water, and salt. Churn in an ice cream machine according to the manufacturer’s instructions. Spread the sorbet evenly in a 9 1/2-inch angel food cake pan. Freeze until hard, at least 2 hours, depending on your freezer.
- 3. To unmold, run a knife around the inside and outside edges of the sorbet . Grasp the pan by the inner tube and lift the ring of sorbet from the outer part of the pan. Run a knife between the sorbet and the bottom of the pan. Quickly invert the pan, letting the sorbet fall onto a plastic wrap or parchment-lined unrimmed baking sheet or cutting board. Wrap well and refreeze until you are ready to assemble and serve the cake.
- Make the angel food cake
- 4. Preheat the oven to 350°F (175°C). Sift together the cake flour and the ground ginger. Add the salt.
- 5. In the bowl of an electric mixer, whip the egg whites on low speed until frothy. Add the cream of tartar. Increase speed to medium-high speed for a stand mixer, high with a handheld mixer, and whip until the egg whites are smooth, white, and just beginning to hold their shape. They will still be a bit bubbly and airy. Slowly whip in the sugar and continue to whip until stiff, satiny peaks form.
- 6. Transfer the whites to a large bowl. Add the dry ingredients and carefully begin folding them together. When half incorporated, add the lemon zest, lemon juice, and vanilla extract. Continue to fold until completely incorporated.
- 7. Carefully spread the batter in a 9 1/2-inch angel food cake pan. Tap the cake on the counter to eliminate any air bubbles. Bake until a skewer inserted in the center comes out clean, about 35 minutes. Invert the cake onto its feet and cool upside down. (If your cake pan does not have feet, invert it onto a glass bottle to keep it from lying directly on the countertop.) Let cool completely.
- 8. To unmold, run a knife around the inside and outside edges of the cake. Hold the inner tube and pull the cake from the outer ring. Run a knife between the cake and the bottom of the pan. Carefully pick up the cake and invert it onto a large plate.
- Assemble the cake
- 9. Combine the cream, sugar, and vanilla in a bowl and whip until soft peaks form.
- 10. Slice the cake in half horizontally and set the top half aside. Spread about 1/2 cup of the whipped cream over the bottom half of the cake. Slide the sorbet off the baking sheet on top of the cream. Spread 1/2 cup of cream over the sorbet. Place the second half of the angel food cake on top. Spread the remaining cream on top.
- 11. Garnish with the fresh raspberries. Slice with a serrated knife and serve immediately.
- The cake can be made a day in advance. Wrap the cake in plastic wrap and store at room temperature. The cream can be whipped and refrigerated several hours beforehand. Rewhip as needed just before serving. Assemble the cake just before serving. The texture of angel food cake changes when frozen.
Hungry for more? Chow down on these:
- Fresh Ginger-Lemon Cake from Familystyle Food
- Lemon Angel Food Cake with Lemon Glaze and Pistachios from Technicolor Kitchen
- Coconut Angel Food Cake from Leite's Culinaria
- Lemon Drizzle Cake from Leite's Culinaria
Lemon-Ginger Angel Food and Raspberry-Sorbet Cake Recipe © 2006 Emily Luchetti. Photo © 2006 Sheri Giblin. All rights reserved.
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