Zutaten für Ice Cream Cone Cakes
- Pastry Flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- Eggs
- Canola Oil
- Vanilla Extract
- ½ cup milk
- 12 ice cream cones
- Unsalted Butter
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- Red Food Coloring
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Zubereitung von Ice Cream Cone Cakes
- Preheat oven to 350°F (175°C). Position oven rack in the middle.
- In a large bowl, whisk together 1 ½ cups flour, 2 teaspoons baking powder, and ½ cup sugar.
- In a separate bowl, beat 3 large egg whites with an electric mixer until soft peaks form.
- Gradually add the remaining ½ cup sugar and continue beating until stiff, glossy peaks form. Set aside.
- In the bowl with the dry ingredients, make a well in the center. Add 3 large egg yolks, ⅓ cup vegetable oil, 1 teaspoon vanilla extract, and ½ cup milk.
- Beat with an electric mixer until just combined.
- Gently fold in the beaten egg whites using a spatula until just combined.
- Fill each ice cream cone with batter, filling to the rim.
- Arrange the filled cones on a baking sheet.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cone cakes cool completely on a wire rack before frosting.
- While the cakes cool, prepare the frosting: In a bowl, beat ½ cup (1 stick) softened unsalted butter with an electric mixer until light and fluffy.
- Gradually add 2 cups powdered sugar, beating until smooth and creamy.
- Add a tablespoon of milk at a time until you reach desired consistency.
- Divide the frosting into three bowls. Leave one bowl plain white. Add 2 tablespoons of cocoa powder to one bowl and mix until chocolate-colored. Add red food coloring to the last bowl until you reach a vibrant strawberry color.
- Once the cone cakes are completely cool, frost them with your choice of white, chocolate, or strawberry frosting.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
176g
Fat
52g
Carbs
18g
