Ice Cream Cake
|Madeira cake/Sponge cake||1|
|Ice cream||12 Ounce (3 Flavors And Colors Of Ice Cream ,E.G. Vanilla, Chocolate, Strawberry, Approximately 4 Oz Of Each Flavor)|
Line an 8 inch cake pan with greaseproof paper so that it overhangs the edges.
Slice the cake into 1/4 inch thick pieces and press them on to the paper to cover the whole cake pan.
Fill the cake-lined pan with ice cream.
Arrange it according to colour, and really press it down into the cake so that as much ice cream as possible is used.
Place the cake in the freezer.
When the cake is frozen, pull on the greaseproof paper to remove the cake from the pan.
Turn it upside down on to a serving dish.
Ice and decorate it as you would a normal cake, and serve immediately.