A Funfetti cake has been on my to-do list for a while, just because it looked like fun. But to make it a bit different, I made it into an ice cream dessert. We are supposed to have a heat-wave this week, so having some ice cream in the freezer will be very welcome. I tried a couple of recipes for the cake. I was hesitant to use shortening because I never use it or buy it. I tried a recipe that used only butter. The taste was great but the color was too dark, as this is supposed to be a white cake. So I gave in and bought some shortening. I ended up using this recipe from the Kitchn. I just skipped the almond extract and made half of the recipe in a 21cm mold.
Now as Funfetti cakes are very sweet, so is this ice cream. If you would like it less sweet, you can just skip the white chocolate, so that the ice cream is just vanilla flavored.
For the cake (21cm mold):
2 egg whites
½ cup of whole milk
½ teaspoon of vanilla extract
1 ½ cups of all-purpose flour
¾ cup of sugar
2 teaspoons of baking powder
Pinch of salt
2 tablespoons of butter, very soft
4 tablespoons of shortening
¼ cup of multi-colored sprinkles
For the ice cream:
2 cups of whole milk
2 cups of cream
1 cup of sugar
1 vanilla bean or 1 ½ teaspoon of vanilla essence
150grs of white chocolate, chopped
4 egg yolks
Ice cream cones (optional)
Cotton candy (optional)
Extra sprinkles (optional)
To make the cake:
Preheat your oven to 180C/350F. Grease and flour the edges of your cake mold. Line the bottom of the mold with parchment paper.
In a small bowl, mix the egg whites, ¼ of a cup of milk and vanilla. In another bowl, mix the flour, sugar, baking powder and salt. Mix with an electric mixer for about 30 seconds. Add the butter and shortening and mix until well-combined. Pour the remaining milk and continue to mix for about 3 minutes. Then scrape down the sides of the bowl and gradually add the egg mixture. Mix until everything is combined. Finally fold in the sprinkles.
Pour the cake batter into the prepared mold and bake for 25 minutes until a toothpick inserted in the middle comes out clean. Allow it to cool down before removing it off the mold. Set it aside.
To make the ice cream:
In a large bowl, whisk the egg yolks with the sugar.
Pour the milk and cream in a medium sauce pan. Add the vanilla seeds and bean, and let it come to a simmer over medium heat. Then slowly pour it into the egg yolk mixture while whisking it.
Then pour the mixture back into the saucepan and stir with a wooden spoon until it thickens. You know it is done when it coats the back of the spoon and the line that you draw with your finger stays. This will take about 5 minutes. Turn off the heat. Add the chopped white chocolate. Whisk it until all of the chocolate has melted. Pass the mixture through a fine mesh sieve and allow it to cool down to room temperature. Once it is at room temperature, place it in the fridge until it is completely cold.
Once it is cold, if you have a layer of white chocolate solidified at the top, just scrape it off carefully and melt it in the microwave for 30 seconds. Mix it until it has completely melted again and whisk it into the ice cream mixture. Then freeze it in the ice cream machine according to its instructions.
In the meanwhile, chop half of the funfetti cake.
Once the ice cream is ready, alternate pouring it into the container with the pieces of cake. Freeze overnight.
I served it in ice cream cones with some cotton candy on top, and extra sprinkles if you wish.
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