Ice Box Cake
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
1 cake
ingredients
- 1 sponge cake (or hot milk sponge)
- 6 ounces butter
- 1 1⁄2 cups icing sugar
- 4 eggs, separated
- 1 teaspoon vanilla
- 1 (20 ounce) can crushed pineapple (drained)
- 1⁄2 cup chopped blanched almond (or more)
directions
- Cream butter and icing sugar until fluffy.
- Add egg yolks one at a time, beating after each and scraping sides with scraper.
- Add vanilla, pineapple, and almonds.
- Beat egg whites until stiff but moist and fold into mixture gently.
- Place a layer of cake in a dish.
- Then a layer of pineapple-butter mixtures; continue to layer until all the cake and mixture are used up ending with mixture.
- Cover with foil and freeze for 24 hours.
- When ready to use take out and thaw; decorate with whipped cream; keep refrigerated.
- Variation: Chopped drained peaches can be substituted for crushed pineapple.
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