Ice cream cake made with sponge cake and lemon sorbet in lemon glaze

Ingredients:

Ice cream cake

• 1 x 300g Angel Food sponge cake, cut into 1cm thick slices.
• 1 liter lemon sorbet, room temperature
• 1 liter vanilla ice cream, room temperature
• Unsalted butter, to grease the pan

Lemon Whipped Cream Frosting

• 2 cups heavy cream
• 3 tablespoons lemon curd
• 2 tablespoons powdered sugar
• 0.5 tsp vanilla extract
• Lemon zest for garnish (optional)

Preparation:

1. Grease a 22cm springform pan with butter and line the bottom with a circle of parchment paper.
2. Line the bottom of the pan with sponge cake slices, lining the sides if needed. Layer the sorbet and ice cream on top of the sponge cake, pressing them tightly and alternating the layers to create a marbled or checkered effect.
3. Smooth the surface with an offset spatula until smooth. Cover the cake with plastic wrap and freeze for 2-2.5 hours until the ice cream sets.
4. Remove the film from the cake, run a knife around the edge, then open the lock and remove the ring from the pan. Invert the cake onto a piece of film and remove the bottom of the pan and parchment. Place an inverted plate on top and invert it again.
5. Lemon Whipped Cream Frosting:
   
   Combine the heavy cream, lemon curd, powdered sugar, and vanilla extract in a large bowl and beat with a mixer until soft peaks form. You'll have enough frosting to cover the top and sides of the cake and, if desired, decorate it with a piping bag.
6. Frost the top and sides of the cake with whipped cream. Sprinkle with lemon zest, if desired. If the cake becomes too soft, return it to the freezer for a few minutes.
7. Freeze for another 1-2 hours or overnight. Let the cake sit at room temperature for about 20 minutes before serving.