Ice Cream Cake

While I was working in Singapore I would often pass by an Ice cream shop selling ice cream cakes. I always thought it was weird and never gave it a try. I now know what I have missed! Ice cream cakes are perfect for summer, especially after a good feast it will go down really well.

I made this cake for my friend’s actual birthday and everyone absolutely loved it including myself. I sneaked in a piece for myself to enjoy the next day. What can I say, pure Evil! 😉

It is super easy making it the perfect summer dessert. I have used vanilla and mango flavors as no other fruit sings the songs of summer to me than mango! Vanilla ice cream and Mango sorbet with some chocolate chips will transform you in a heavenly place altogether. Sigh!

LESSON LEARNT : Sometimes, rather unfortunately I can have a closed mind. Open up!

Meringue Ice Cream Cake

Meringue Ice Cream Cake

Ingredients :

100 g egg whites (2.5-3 eggs)
200 g icing sugar
1/8 tsp cream of tartar (optional)

Chantilly Cream:
250 ml heavy cream, chilled
50 g icing sugar, sifted
1/2 tsp vanilla extract

Vanilla Ice Cream
Mango Sorbet
Sprinkles (optional)
Chocolate Chips (optional)

Instructions :

Preheat the oven at 150°C.Line 2 baking trays with baking paper. Use a piping bag fitted with a plain round nozzle.

Put the egg whites and 30g of icing sugar in a large, clean, grease free bowl and using a hand mixer, beat the egg white at high speed until soft peaks form. Gradually add 70g of icing sugar , a couple of tablespoons at a time, and beat until stiff, glossy peaks form. Gently, fold in the remaining 100g of icing sugar.

Pipe two 7-inch(18cm) discs in a spiral shape, center out on the baking sheet. You could also use a spatula.
Bake in the preheated oven for 8 minutes. Reduce the temperature to 90 C and bake for another 2 hours.

Turn off the oven and leave the meringues inside the oven to cool completely. This can take about an hour or more.

Chantilly Cream:
Place all the ingredients in a mixing bowl and whisk until stiff peaks form. Chill until ready to use.

Assembling the Cake:
Place a cake ring on one meringue, remove the excess. Repeat with the second meringue.
Place a meringue disc on the cake board. Place the cake ring over it. Cover the meringue with Vanilla ice cream.
Dust with some sprinkles for a fun look.
Freeze for 30 minutes.
Spread a layer of mango sorbet on top. Sprinkle over some chocolate chips.
Place the second meringue disc on the sorbet and press it down gently. Freeze for 30 minutes.
Cover the cake with chantilly cream and smooth with the help of a spatula. Freeze for 2 hours. Decorate as you please.
Freeze again until 30 minutes before serving.

Bon Apetit

Bon Apetit

Note : You can crush up some oreos, cookies or chocolate wafers instead of using meringue for a no bake, fuss free ice cream cake.

Magic Bullet for World Cup Hangover: Orange Sponge with Choc Mousse and Orange Mint Curd

“Ummmm”. Well, this is the kind of instant response I am usually seeking from mon chéri when I want to cheer him up.Still under the world cup hangover he unfortunately injured his ankle in a game of football and needs about 2-3 weeks of bed rest to recuperate. No golden boot here… 😦

With this sinful combination of orange and chocolate I’ve hit the nail on the head! I went about creating this dessert as I wanted to try out two recipes, one for an orange sponge cake by Julia Child and the other, a chocolate mousse by Christophe Felder. When you are trying to re-create recipes of two outstanding individuals of the culinary world, you can’t go wrong at all! Julia Child, one of the chefs whom I admire most for her determination and courage who brought about a revolution in the culinary world. Apart from the movies, the book “My Life in France” gives a humurous and lively representation of Julia’s culinary adventure. Christophe Felder, is not only an amazing pâtissier but is also considered as the creator of plated desserts by some critics!

No points for guessing that the combination of both the recipes turned out to be utterly delicious and fulfilling.
I have tried to create a plated dessert here since this is one of the skills I am trying to enhance and find my own style. 🙂

Orange Sponge with Choc Mousse and Orange Mint Curd

Orange Sponge with Choc Mousse and Orange Mint Curd

Ingredients :

Orange Sponge Cake : 9-inch cake serves 4-5 portions (I made half this recipe)

120 g sugar
4 egg yolks
Zest of 1Orange/ orange blossom water 1/2 tsp
72 ml orange juice
Salt, pinch
100 g all purpose flour
4 egg whites
Cream of tartar/ lemon juice/ salt, pinch
1 tbsp caster sugar

Candied orange peel:

1 orange
50 g sugar
100 ml water
1 tsp honey
1/2 tsp Ground Cinnamon (optional)
2 Tsp Vanilla sugar

Chocolate Mousse: Serves 12 (I made 2 portions)

100 g heavy cream
250 g chocolate (60-70% cocoa)
Cream of tartar/ lemon juice/ salt, pinch
6 egg whites
40 g sugar
2 egg yolks

Orange Mint Curd:

1/2 gelatin sheet (1g)
88 g butter, softened
1 egg
68 g sugar
65 ml orange juice
8 medium mint leaves

To decorate:

Pistachios, crushed, optional
Blanched almond flakes, optional
Icing sugar, optional
Ground Cinnamon, optional


Instructions :

Orange Sponge Cake:
Butter and flour the cake tin. Preheat the oven to 170 C.

Beat the sugar and egg yolks until light and fluffy to form a ribbon.
Add the orange zest, orange juice and salt and beat until foamy.

Beat the egg whites and cream of tartar until soft peaks. Add the sugar and beat until it forms stiff peaks.

Pout one-third of the egg whites into the egg yolk mixture and fold. Fold in the rest.

Pour into the cake pan and bake for 30-35 minutes.
Cool before serving.

Candied Orange Peels:

Bring a saucepan with water to a boil.Peel the orange into wide strips. Cut into strips.
Add to the boiling water, cook for a minute and drain. This will help to remove bitterness.

Now, combine the sugar and water and boil over medium heat stirring to dissolve the sugar.
Add the orange peel and boil for 2 minutes. Add the honey and stir.
Let the mixture Rest for 15 minutes.
Drain the peel. Transfer to a wire rack and let dry for an hour.

Whisk the sugar and cinnamon together in a bowl.
Add the orange peel to the cinnamon sugar and toss to coat.keep aside.

Chocolate Mousse:

Finely chop the chocolate.
Bring the cream to boil over medium heat. Pour the hot cream over the chocolate and let it melt slightly. Whisk to make a smooth, shiny ganache.

Add the cream of tartar to the egg whites and whip until they form soft peaks.
Gradually add the sugar and continue beating until they hold a firm peak.Do not overbeat.

Whisk the egg yolks into the ganache.

Pour the chocolate mixture into the egg whites. Gently fold with a spatula. The mousse should be smooth.
Chill for an hour before serving .

Orange Mint Curd:

Soak the gelatin sheet in a bowl of cold water until softened, 5 to 10 minutes.

Pour the egg into a heavy saucepan and add the sugar. Whisk the eggs with the sugar.

Whisk in the orange juice. Continue to whisk over medium heat.
Tear the mint leaves into the pan and cook just until the cream comes to a boil and thickens.
Whisk in the softened gelatin.

Strain the cream over the softened butter. Using a hand mixer, beat the cream and butter for one minute until smooth.
Chill completely, at least 30-45 minutes.


Assembling the cake:

Spoon a little orange curd on the plate.
Cut a piece of cake and place over the curd. Spoon some mousse over/beside the cake.
Dust the cake with icing sugar, cinnamon and top with almond flakes.
Sprinkle the pistachio and top with the candied citrus peel. Viola!

Plating A

Plating A

Plating B

Plating B

Was Plating B a Hit or a Miss? I would love to know which Plating appealed to you more?

Bon Apetit!

Strawberry Cream Meringues

Meringues! They look just pretty and I seem to be drawn towards them like a kid to candies in a candy store.I first had these at a baker&Cook, an artisan bakery in Singapore, and they were just delicious.

Having stored a couple of egg whites to make macaroons, only to realize that the weather proved to be a dampener I decided to make meringues instead.When the world throws you lemons, make margaritas.
They turned out pretty good.Jeev brought them to his office and they disappeared quite quickly I heard. 🙂 The meringues melt in your mouth and….perhaps…….No one can have just one. 🙂

Makes about 30


Meringues :
3 egg whites (108 g), at room temperature
approx 216 g caster sugar (double the weight of egg whites)
Filling :
250 g strawberries
200 ml heavy cream (30% fat)
1 tbsp icing sugar, sifted
1 tsp vanilla essence



Preheat the oven at 105°C.Line 2 baking trays with baking paper/baking mat.

Put the egg whites in a large, clean, grease free bowl and using a hand mixer, beat the egg whites at high speed until very stiff peaks form.

Stiff Peak Stage

Stiff Peak Stage

Add half teaspoon of vanilla essence.
Gradually add the sugar, a couple of tablespoons at a time, else the meringue will get soft.

Use a piping bag fitted with a plain round nozzle.
Pipe rounds on the baking mat leaving some gap in between.
You could also use a dessert spoon to spoon the mixture on the baking tray if you are running out of piping bags. 🙂

Bake in the preheated oven for an hour.
Turn off the oven and leave the meringues inside the oven to cool completely.This can take about an hour or more.

Out of the Oven

Out of the Oven

That's me.Jeev's first click for the blog!

That’s me.Jeev’s first click for the blog!

Crush the strawberries with a fork in a bowl.You can also use your food processor.
Chill the whisk and bowl in the freezer for 10 minutes or so.Whisk the heavy cream until it forms stiff peaks and then stop.Gently fold icing sugar,strawberries and half teaspoon of vanilla essence until well mixed.
Refrigerate until ready to use.
When ready to serve, spread a little of the strawberry cream onto the base of a meringue.Top with another meringue pressing gently.Serve immediately.

Strawberry Cream Meringue

Strawberry Cream Meringue

Note:Unfilled meringues will keep very well for upto 5 days in an air tight container.

Always assemble the meringue just before serving to prevent them from becoming soggy.

Bon Apetit!

Bon Apetit!