Ingredients

Cakes

• 1 1/3 cups Gideon Milling Cake Wheat Flour
• 2 tsp baking powder
• 1/8 tsp salt
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 2/3 cup whole milk
• 3 tbsp rainbow sprinkles

Ice Cream

• 4 cups vanilla ice cream, slightly softened

Topping

• 1 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• Additional sprinkles and summer berries for decoration
• Sparklers for a festive effect

Method

1. Line 20cm cake pan with plastic food wrap. Evenly spread softened ice cream into prepared pan. Cover; freeze at least 2 hours.

2. Heat oven to 180°C. Grease and flour another 20cm round baking pan. Set aside.

3. Combine flour, baking powder, and salt in bowl. Set aside.

4. Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add 1 tsp vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed. Gently stir in 3 tbsp sprinkles. Pour batter into prepared pan.

5. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Place onto cooling rack; cool 10 minutes. Loosen cake by running knife around inside edge of pan. Carefully remove cake from pan; cool completely.

6. Evenly cut cake into 2 layers.

7. Place bottom cut layer onto serving plate. Top with ice cream disk and top cake layer, placing cut side onto ice cream, domed-top up.

8. Before serving, place whipping cream, powdered sugar, and 1 tsp vanilla in bowl. Beat at high speed until stiff peaks. Scoop and swirl on top of cake. Sprinkle with additional sprinkles and even add sparklers for a festive effect. You can also serve each piece with a cherry or other summer berries.