Let Her Eat Cake: Twister Ice Cream Cake

It may have been that the joy of summer weather robbed me of all my senses, but last week found me draped over my desk, trying in vain to catch a scrap of breeze from the windows and eating a Twister ice lolly.

Twisters used to be my go-to treat of choice back in the days when the school summer holidays lasted for years and a 99 flake still cost 99p. Since it's clearly too hot for any baking other than laying in the sun (be responsible chaps, use proper suncream and not that bottle of factor 2 that has been sitting in the cupboard for years) it only seemed right that this week's cake be ice cream themed. Save the remaining ice cream to make Laura B's clever ice cream bread and you've got all meals covered.

No fuss, just a bit of zesting, a tad of mixing, and you've got yourself a cool, citrusy dessert that tastes exactly like a Twister without the shame that comes from eating something meant for six year-olds.

Twister Ice Cream Cake

You will need:

• 300ml double cream
• 100g caster sugar
• 2 limes, zest and juice
• A few drops of green food colouring
• 250ml tub of vanilla ice cream
• 1 lemon, zest and a squeeze of juice
• 1 raspberry or strawberry Swiss roll
• 3 tbsp raspberry sorbet

Make it!

1. Take the ice cream and sorbet out of the freezer so that they have time to soften slightly.
2. Place the cream, sugar, lime zest and juice in a bowl and beat together until stiff. Add a few drops of food colouring and stir in; enough to give the cream a green tint. 
3. Place the vanilla ice cream in a separate bowl and stir in the lemon zest and the squeeze of lemon juice. 
4. Cut the swiss roll into 1 inch thick slices.  
5. Line a 14cm round pyrex or freezable glass bowl with cling film. 
6. Arrange the slices so that they completely cover the inside and base of the bowl; use leftover bits of cake to fill in all the gaps. 
7. Place half of the lemon ice cream in the bottom of the bowl, on top of the cake slices. Spread it to the sides. Using a piping bag, pipe a swirl of lime cream over the ice cream.
8. Spoon the raspberry sorbet into a circle in the very centre. 
9. Pipe another swirl of lime cream around the outside borders of the sorbet. 
10. Cover with another layer of lemon ice cream and pipe another lime cream swirl across the whole cake. 
11. Cover the top (which will be the bottom) loosely with more cling film. 
12. Place in the freezer for at least 3 hours to re-set. 
13. When ready, turn upside down onto a plate. Loosen the bowl by rubbing it with your hands (ooh err) then lift off and gently remove the cling film.
14. Tada! Serve immediately (or it'll melt) and store in the freezer - if it lasts longer than one sitting.