Even though the weather wasn’t very summery, for my birthday last week I made a summertime favourite recipe: IceBox Cake. The lightweight egg cake is SO delicious mixed with a creamy pineapple frosting. My party guests absolutely loved the cake – and I’m sure you will too!
1 ¼ cups sugar
6 tblsp cold water
1 ¼ cups flour
1 tsp baking powder (omit if using self-rising flour)
The night before: mix 1 large can crushed pineapple (around 19 oz – or two small cans) and 1 package vanilla instant pudding mix (around 170 gms). Cover with clingfoil and refrigerate overnight.
For the cake (the day of): separate 6 eggs, with eggs whites in one large bowl and yolks in another. Add to the yolks: 1 ¼ cups sugar and 6 tblsp cold water. Cream well using an electric hand-mixer and mix until fluffy – it takes a few minutes.
Sift: 1 1/4 cup flour and 1 tsp. baking powder (if not using self-rising flour). Add to egg mixture and blend well using a spatula.
Beat: egg whites with a pinch of salt until stiff (takes at least 5 minutes).
Fold: stiff egg white mixture into the egg yolk/flour mixture.
Divide: Separate the dough between two round 8-9 inch pans. I cut out two round pieces of parchment paper for the bottom of the pans and put oil on that and along the sides. Bake at 350F for about 30 minutes. Remove from oven and let cool.
Frost: When ready to decorated, whip 1 pint of whipping cream and sugar to taste, add one package whip cream stabilizer. Once the cream is whipped, blend in pineapple mixture. Spread a thin layer between the two cakes, then top the uppermost cake with more icing.
The cake is best enjoyed fresh (in my opinion) and be careful if the weather is hot – the whipped cream can melt quickly in heat!