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Sprinkle Cake:
Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in
the center of the oven. Butter, or spray with a non stick vegetable spray, an 18
x 13 inch (46 x 33 cm) baking
sheet. Line the bottom of the pan with parchment paper.
In a bowl,
sift the flour
with the baking powder and salt.
In the bowl of
your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until soft. Add the sugar
and vanilla extract and beat until light and fluffy (about 3 minutes). Add the eggs,
one at a time, beating until incorporated.
Scrape down the sides
and bottom of the bowl
as needed.
With the
mixer on low speed, alternately add the flour mixture (in three additions) and
the milk (in two additions), beginning and ending with the flour.
Gently fold in the sprinkles.
Spread the batter
evenly into the pan, smoothing the top with an
offset spatula or the back of a spoon. Bake
for about 15 - 18 minutes, or until a
toothpick inserted in the center of the cake comes out clean (the cake will
spring back when lightly touched in the center and you will notice that the cake
is just starting to pull away from the sides of the pan).
Cool the
cake in the pan on a wire rack for about 10 minutes. Then place a wire rack on top of
the cake pan and invert, lifting off the pan and gently peeling off the
parchment paper. Once the cake has cooled completely, wrap in plastic wrap and
refrigerate for about one hour or until firm. (This makes it easier to cut out
the rounds of cake.) (The cake can also be frozen for up to a month).
Assemble: Lightly
oil 12 - 2 1/2 x 1 1/2 inch (6
x 4 cm) round ring molds. Place them on a baking sheet lined with parchment
paper. (Or you can use a 12 cup
muffin pan. Lightly oil each muffin cup and then line each cup with plastic
wrap.)
Next, using a 2
1/2 inch (6 cm) round cookie cutter, cut the cake into 24 rounds. Place one cake
round in the bottom of each ring mold or muffin cup.
Filling:
Place the strawberry ice cream in the bowl of your electric mixer, fitted with
the paddle attachment, and beat on medium low speed until the ice cream is soft
enough to spread easily, about 10-15 seconds. (Can also use a wooden spoon.) Put
the ice cream in a pastry bag fitted with a 1/2 inch (1 1/4 cm) plain tip. Pipe
a layer of ice cream on top of each cake round. Cover the ice cream with another
round of cake, pressing down gently to compact. Then pipe another layer of ice
cream. Cover with plastic wrap, and place in the freezer until the ice cream has
become firm (about two hours).
Frosting: In the
bowl of your electric mixer, fitted with the whisk attachment (or with a hand mixer), whip the cream until soft
peaks form. Add the Raspberry Jam and whip until cream is of piping consistency.
Place the whipped cream in a piping bag fitted with a star tip. (I used a Wilton
4B). Remove the ice
cream cakes from the freezer and remove them from their molds and place on a
baking sheet. Then pipe rosebuds or swirls on top of each cake. Return
the cakes to the freezer to set (about two hours or up to five days).
To Serve: Remove
the cakes from the freezer about 15 minutes before serving. Garnish each ice
cream cake with sprinkles, if desired.
Makes up to 12 - 2
1/2 inch (6 cm) ice cream cakes.
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