A peaches and cream ice cream ombre with a vanilla cake at the bottom.
1/2 cup (1 stick) unsalted butter, softened, plus more for pan
1 1/2 cups cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
1/2 cup buttermilk
Vegetable-oil cooking spray
2 cups thickened/whipping cream
½ cup sweetened condensed milk
1 tsp vanilla extract
2 pints peach sorbet
1 1/2 pounds canned peaches, cubed
Preheat oven to 350 degrees. Spray an 8-by-12-inch cake pan with oil spray and line with baking paper.
Put butter and 3/4 cup sugar into a large mixing bowl and use an electric hand mixer to whip the ingredients until pale and fluffy, about 4 minutes.
Mix in egg yolks. Then add the flour mixture in 2 batches, alternating with the buttermilk. Transfer batter to a medium bowl; set aside.
Put egg whites into a large mixing bowl (make sure it’s super clean whisk until the egg whites become frothy before adding the remaining 1/4 cup sugar while the mixer is on high. beat until soft peaks form.
Gently fold half of egg-white mixture into batter with a rubber spatula. Fold in remaining egg-white mixture. Transfer to prepared pan.
Bake 20 to 25 minutes. Let cool a wire rack 15 minutes. Invert onto rack; remove parchment. Let cool completely. Trim cake to 10 by 5 inches. Cake can be refrigerated, wrapped in plastic, up to 1 day.
Coat a 10-by-5-inch loaf pan with cooking spray; line with parchment, allowing a 1-inch overhang on long sides.
To make the ice cream add the cream, sweetened condensed milk and vanilla into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks on high speed.
Split the mixture into two separate bowls. Add half the (drained) peaches into one bowl and half into the other. Fold the peaches in the first bowl using a spatula and pour into the loaf tin. Freeze for 2 hours.
Use an electric hand mixer to mix the peaches in the second bowl. You want to break up the peaches as much as you can with the mixer. This will cause the ice cream in the second bowl to go a light peachy colour. Pour into the loaf and freeze for another 2 hours.
Lastly, add the peach sorbet into the loaf tin and then add the trimmed cake on top. Freeze for another 2 hours.
Take out the ice cream loaf from the tin and place onto a serving dish. Use a knife to slice up before serving.