Instructions

CAKE

1. Preheat an oven to 350 degrees. Spray two 8-inch cake round pans with non-stick baking spray and set aside.
2. Sift together the flour, baking powder and salt and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the oil and 1 ¼ cups sugar together on medium speed for 1 minute. Scrape down the sides of the bowl. Reduce the speed to medium-low and add the vanilla and egg yolks, one at a time and mix for about 3 minutes or until the mixture has increased in volume and has turned pale in color. Scrape down the sides of the mixer bowl as necessary.
4. Reduce the speed to low and add the flour mixture in three batches, alternating with the milk in 2 batches, starting with the flour mixture and ending with the flour mixture. Turn the mixer speed up to medium and beat for 30 seconds until the dry ingredients are combined.
5. In a large bowl with a hand mixer fitted with the whisk attachment, whisk the egg whites on medium-low speed until foamy. Add the remaining 2 tablespoons of sugar and cream of tartar and whisk on high speed until stiff peaks form.
6. Carefully fold in the egg whites into the batter and divide batter evenly among the prepared cake pans. Bake for 25 to 28 minutes or until a toothpick inserted in the center of the cakes comes out clean or with a few moist crumbs. Let the cakes cool on a wire rack in their pans for about 10 to 15 minutes. Then invert on the cooling racks to cool completely.

ICE CREAM FILLING

1. Soften ice cream on the counter for about 15 minutes. Prepare three 8 inch cake pans by lining with heavy duty foil over the bottom and sides of each cake pan. Once the ice cream has softened smooth each quart of ice cream in the cake pans (you should have one flavor in each cake pan). To help the ice cream spread, use an offset metal cake spatula heated under hot water and dried; and press and smooth the ice cream in an even layer. Place cake pan in the freezer to set up, at least 2 hours.

ASSEMBLE

1. Slice cake layers horizontally creating 4 layers of sponge cake. Place one of the bottom cake layers on a cake round or marble slab cut side up; reserving the other bottom cake layer for the top of the cake. Remove the strawberry layer of ice cream from the freezer and carefully unwrap the foil and place on top of the sponge cake layer, top ice cream layer with another layer of cake. Repeat this process with the vanilla ice cream layer, topping it with another layer of sponge cake. And again with the chocolate layer of ice cream and topping the cake with the remaining bottom layer, cut side down on the top. Stick the cake in the freezer for at least 3 hours or overnight to set up.

TOPPING

1. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on medium speed until soft peaks form. Add the sugar and vanilla and whisk on high until medium peaks form. Separate about 2 cups of the whipped cream in a piping bag fitted with a piping tip if using for piping décor.
2. Take the cake out of the freezer and with the remaining whipped cream, spread over the top and sides of the cake until completely covered. Decorate as you would like with reserved whipped cream, Magic Shell, cherries and sprinkles and put back in the freezer for about an hour to set up. Serve ice cream cake by heating up a large knife under hot running water and then drying and slice through the cake. Store remaining cake in the freezer wrapped in plastic wrap and then wrapped in foil. Cake will keep for about 2 days in the freezer.