Recipe Blueberry and Violet ice cream spongewidge
Ingredients
- 100g Macphie Mactop® Traditional
- 1000g Macphie Plain Crème Cake Mix
- 350g egg
- 300g vegetable oil
- 200g water
- 10g violet flavouring
- 10g purple food colouring
- 10g red food colouring
Method
Whip Macphie Mactop® Traditional with violet flavouring and purple food colouring, this should be ensuring its to 3 times its volume.
In a machine bowl fitted with a paddle, add the egg and Macphie Plain Crème Cake Mix and beat for 1 minute on slow speed and 3 minutes on medium speed.
Add the vegetable oil, red food colouring and water and mix for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on slow speed.
Bake at 180⁰C for 30 minutes, once baked cut allow to cool and cut to size.
Once baked cut allow to cool and cut to size.
In a frame, spread out the Macphie Mactop® Traditional evenly, level off the top and freeze.
Once frozen place the cut sponges on top and bottom, allow to freeze and cut to size.
