A fancy looking angel cake recipe made with vanilla ice cream and topped with whipped perfection.
Begin by baking your angel food cake.
For best results, chill your mixing bowl, egg beater and tube pan with ice water, and dry off just before you are ready to use for egg whites.
Sift your flour 3 times, and then add in 1/2 cup sugar and set aside.
In a small bowl, sift together remaining sugar and salt.
Using your chilled bowl, beat egg whites, plus 1tbsp cold water until it is frothy.
Add cream of tartar.
Continue beating until all air bubbles are out.
Slowly add sugar and salt.
Add vanilla and almond extract.
Finally, fold in flour and sugar mixture.
Fold mixture into the cold and damp tube pan and place cake into a cold oven.
Turn on oven to 275F and bake for 1 hour.
Remove from oven and turn upside down and cover with a damp cloth for 1 hour.
When cake is cooled, trim away as much of the brown crust off the cake as much as possible.
Slice cake into thin slices. (* Yes you must chop up your beautiful cake!)
Whisk 1/2 cup whipping cream with 1/2 cup malted milk powder in a bowl.
Let sit for 5 minutes and then whisk again.
Lightly grease a 10 inch tube pan.
Press about half of the cake slices into the bottom of the pan.
Drizzle half of the cream mixture over the cake.
Soften ice cream and spoon half of it over the cake.
Press layers down with a spatula.
Repeat with cake, cream and ice cream.
Cover with plastic wrap and place in freezer for 4 hours or up to 5 days.
When ready to serve, remove from pan and invert onto a cake plate.
Prepare your frosting:
Beat 1 cup of whipping cream and 2 tbsp of malted milk powder until it forms stiff peaks.
Use an offset spatula to frost cake sides and top with mixture, making a nice smooth layer.
Carefully use your hands to gently press sprinkles around the sides of your cake and in the top center, as well as a decorative chocolate if you please.