Name: CASSATA ice cream recipe by Uma Sarkar at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: For sponge cake; 12 - 15 inch cake tray; Maida - 1/2 cup; Sugar- 1/2 cup; Egg - 4; Milk powder- 1 tbsp; Baking powder - 1/2 tsp; Vanilla essence- 1 tsp; Butter paper; Caster sugar- 1 tbsp; For ice cream; Egg yolk - 1 nos; Milk - 250 ml; Caster Sugar - 1 cup; Fresh cream - 100 ml; Vanilla essence -1 tsp

Ingredients Serving: 8

For sponge cake
12 - 15 inch cake tray
Maida - 1/2 cup
Sugar- 1/2 cup
Egg - 4
Milk powder- 1 tbsp
Baking powder - 1/2 tsp
Vanilla essence- 1 tsp
Butter paper
Caster sugar- 1 tbsp
For ice cream
Egg yolk - 1 nos
Milk - 250 ml
Caster Sugar - 1 cup
Fresh cream - 100 ml
Vanilla essence -1 tsp

Instructions

First make ice cream.
Boil the milk and reduce the heat to low. Beat the egg yolk by beater with adding sugar.
Add little hot milk into beaten yolk and continuously beating it.
Now pour the beaten yolk into boiling milk and continuously stirring the milk. Add vanilla essence to the thicken milk. Remove saucepan from the gas.
Strain custard and let it be cool . cover with cling film .
Whipping the fresh cream . Beat the cool custard and add whipped cream in the custard. Mix properly , pour in the container and keep in the freezer for 5- 6 hours.
Making of sponge cake
Mix milk powder, baking powder with maida and sieve the maida mixture.
Beat the egg white with sugar and make it fluffy. Add yolk and beat well. Gradually add Maida and vanilla essence.
Pour on the butter paper lining baking tray and bake in a preheated oven for 15 minutes at 180 degree.
Remove from the oven and roll the sponge cake tightly and cover by towel.
Open the sponge cake roll and spread the ice cream all over the cake and again roll the cake . Cover by aluminium foil and put in the freezer.
Before slicing and serve the cassata , dusting some sugar .

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