Ingredients
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Magnum Classic Tub
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Magnum Double Salted Caramel Tub
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Magnum White Chocolate Vanilla Tub
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2 large Eggs
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1 cup Granulated Sugar
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1 cup Flour (plain)
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1/4 cup Milk
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2 tbsp Baking Powder
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1 tsp Vanilla essence
Made with the new Magnum Tubs and traditional sponge cake.
Steps
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1
Done
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Simple Sponge CakeI begin by making the sponge cake at least a couple of hours before assembling the 3-layered Magnum ice-cream cake. Preheat the oven to 190°C. Using an electric mixer, beat the eggs (at room temperature) together with the sugar until the mixture is a pale yellow and creamy in texture. Slowly add the cold milk, and then fold in the flour and baking powder and the vanilla. |
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2
Done
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Pour into a lined baking tin and bake for approximately 40 minutes until the top is golden brown. Gently pat with your finger. It will spring back once done. |
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3
Done
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Once the sponge cake has cooled completely, split into 3 sections to create a 3-layered cake. Mix up the Magnum ice-cream tubs as you like. In this recipe I used Magnum Classic, Magnum Double Salted Caramel, Magnum White Chocolate Vanilla. I reserved the top layer of amazing crunchy chocolate for decoration. Freeze for at least 2 hours before serving. Enjoy! |
