Betty's Creamy Mango Sorbet Cake
A jelly roll cake, topped with vanilla ice-cream and then finished with mango sorbet. Top with fresh lashings of tropical fruit.
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·1 large (purchased) jelly roll cake,
·1.5 pints (700g) good quality vanilla ice cream, softened slightly
·2 pints (1 litre) good quality mango sorbet
·2-3 cups chopped fruit, optional (for the top)
How to Make Betty's Creamy Mango Sorbet Cake
- Line a spring form tin (22cm/9 inches) with foil or baking paper on the base (with the sides removed, line the base with a large sheet of foil or baking paper. Re-assemble the tin, ensuring that the base has extra foil/paper over the edges of the now sealed tin).
- Slice the cake into 2cm (just shy of an inch) slices. Carefully place slices as close together as you can over the lined base of the tin. You want them really jammed in there.
- Cover the cake slices with the slightly softened ice-cream. Pop into the freezer for an hour and pull out the sorbet to soften for the next step.
- After an hour, remove the cake from the freezer. Top with the now softened sorbet and cover with cling wrap. Freeze again overnight.
- Day two, remove the cake from the freezer about 10 minutes before serving and top with fruit if you are using. Fruit options that I enjoy are: passion fruit, strawberries, blueberries, mangoes, pineapple and peaches.
- Slice into 10 equal slices and serve.