Peach Ice Cream Cake

For layers with a colourful contrast, use two different varieties of peach sorbet.

½ cup (1 stick) butter, softened
1½ cups cake flour (not self-rising)
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. sea salt
1 cup sugar
2 large eggs, separated
½ cup buttermilk
vegetable-oil cooking spray
1½ pts vanilla ice cream, slightly softened
1½ lb ripe peaches, cut into ½” pieces (about 2¼ cups)
2 pts peach sorbet, slightly softened

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3). Butter an 8x12” cake pan, and line with parchment paper. Butter parchment; set aside.

Sift flour, baking soda, baking powder, and salt into a medium bowl; set aside.

Put butter and ¾ cup sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Mix in egg yolks. Reduce speed to low. Add flour mixture in 3 batches, alternating with the buttermilk. Transfer batter to a medium bowl; set aside.

Put egg whites into the clean bowl of mixer fitted with the whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/3 cup sugar, beating 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 until light golden and a cake tester inserted into center comes out clean, 20-25 minutes. Let cool a wire rack 15 minutes. Invert onto rack; remove parchment. Let cool completely. Trim cake to 10x5”. Cake can be refrigerated, wrapped in plastic, up to 1 day.

Coat a 10x5” loaf pan with cooking cooking spray; line with parchment, allowing a 1” overhang on long sides. Coat parchment with cooking spray. Line with plastic wrap, allowing a 3” overhang.

Stir ice cream and peaches in a medium bowl; spread into prepared pan. Freeze until firm, about 2 hours. Spread 1 pint sorbet over ice cream; freeze until firm, about 1 hour. Spread with remaining pint sorbet; top with cake. Cover with plastic overhang. Freeze until firm, at least 2 hours or up to 4 days. To loosen cake from pan, wrap a damp, hot towel around pan. Lift out.

Serve immediately.

Makes 12 servings.