Neapolitan Frozen Cake
Neapolitan Frozen Cake
Rating: (1 rated)
  • 1/2 cup (125 ml) unbleached all-purpose flour
  • 3 tablespoons (45 ml) cocoa powder, sifted
  • 1/2 teaspoon (2.5 ml) baking powder
  • 1 egg
  • 1/2 cup (125 ml) brown sugar
  • 1/4 cup (60 ml) canola or corn oil
  • 2 tablespoons (30 ml) milk
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 20-cm (8-inch) springform pan with parchment paper.
  • In a bowl, combine the flour, cocoa powder, and baking powder. Set aside.
  • In another bowl, beat the egg and brown sugar with an electric mixer until the mixture doubles in volume, about 5 minutes. On low speed, add the dry ingredients alternately with the oil and milk.
  • Pour the batter into the prepared pan. Bake for about 20 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool on a wire rack in the pan. Freeze for 15 minutes.
  • Spread the ice cream on the cake. Set aside in the freezer.
  • Description
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