Cake
- With the rack in the middle position, preheat the oven to 350ºF (180ºC). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan and line with a strip of parchment paper, letting it hang over two sides. Generously butter and flour the parchment paper and sides of the loaf pan.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, whisk together the egg, sugar, milk, oil and vanilla. Sift the dry ingredients over the egg mixture and mix well to combine. Spread the batter out in the prepared pan.
- Bake for 16 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 1 hour.
Assembly
- On a work surface, unmould the cake. Wash out the loaf pan. Line the clean pan with plastic wrap, letting it hang over all four sides.
- Cut the cake in half horizontally to have a total of two cake layers.
- Spread the ice cream along the bottom of the prepared loaf pan. Top with a layer of cake, pressing down lightly. Cover the cake layer with the sorbet. Top the sorbet with the second layer of cake, pressing down lightly. Freeze for 2 hours or until the ice cream has hardened.
- Turn the cake out onto a serving dish, ice cream-side up. Garnish with the raspberries. Decorate with the chocolate shavings. Freeze until ready to serve. Let soften slightly in the refrigerator for 20 minutes before serving.
Chef’s tip
Feel free to vary the flavours of ice cream and sorbet to your liking.