4oz Caster Sugar
4oz Self Raising Flour
1 Punnet Raspberries
1/2 Litre Raspberry Ripple Ice Cream
Summer Fruits Coulis (alternative Raspberry Jam)
Pre-heat the oven to 180oC. Whisk the margarine and sugar together until light and fluffy and then beat one egg at a time until all combined. Sift the flour into the mixture and mix thoroughly. Pour into a greased tin and bake for 40-50 minutes depending on the size of tin.
Once cooked allow to cool and then cut in half so you can layer it.
Line the edge of the tin you baked the cake in with grease proof paper then put half of the cake in the bottom of the tin. Pour some fruit coulis over the sponge then line the raspberries around the edge of the sponge. Scoop ice cream into the middle and spread evenly. Place the second piece of sponge on top and repeat the process decorating the centre with additional raspberries.
Place back in the freezer for a couple hours and give it a minute to thaw slightly before serving.