Butter (for greasing)
FOR THE CAKE
4 eggs (separated whites and yolks)
1/2 cup of sugar (90g)
1/2 cups of all-purpose flour (60g)
1 teaspoon baking powder
1 container of sorbet swirl ice cream with coconut (345g - for topping)
2 tablespoons of confectioner's sugar (for dusting)
Butter (for greasing)
FOR THE CAKE
4 eggs (separated whites and yolks)
1/2 cup of sugar (90g)
1/2 cups of all-purpose flour (60g)
1 teaspoon baking powder
1 container of sorbet swirl ice cream with coconut (345g - for topping)
2 tablespoons of confectioner's sugar (for dusting)
Preheat the oven to 180°C (medium)
Grease a 23 cm x 34 cm cake pan with butter and reserve
MAKE THE CAKE: in a mixer, beat the egg whites until stiff peaks form (approximately 1 minute)
Add the yolks and sugar and beat until light and fluffy (approximately 2 minutes)
Combine the flour and baking powder and mix gently with a spatula until homogeneous
Place the mixture in the reserved cake pan and bake in the preheated oven until lightly golden (about 20 minutes)
Remove from the oven and let cool
Cut the cake in half lengthwise
Place one half on a serving plate and reserve
Cut the other half into slices of 2 cm thickness and reserve
Cover with plastic wrap and freeze for about 4 hours
About 30 minutes before serving, remove from the freezer and let sit at room temperature
Dust with confectioner's sugar and serve
143 calories per slice
