Strawberry & Lime Cake

Heat milk and half of the cream in a pan over medium heat until almost boiling. Cool for 5 minutes.

Beat egg yolks and caster sugar together until pale and thick. Whisk in milk mixture and pour into a clean pan. Stir constantly over low heat until custard coats the back of a spoon. Transfer to a bowl and cover surface directly with plastic. Chill until completely cold.

Beat remaining cream with lime marmalade until stiff peaks. Fold into ice-cream base. Pour into a loaf pan, cover and freeze for 4-5 hours or until almost set.

Meanwhile, for the sponge, preheat oven to 190°C. Grease and line 2 x 21cm round springform pans. Beat eggs and caster sugar together until thick and pale. Stir milk and butter together. Fold flour into egg mixture, followed by milk mixture. Divide between pans and bake for 15 minutes or until golden. Cool completely.

Line one of the springform pans with a double layer of plastic wrap. Place one sponge into the base. Arrange strawberries around edge of sponge, pressing the cut side onto the plastic wrap.

Transfer partially set ice-cream to a bowl and beat until pale and smooth. Spoon into centre of base sponge and smooth surface. Place other sponge layer on top and press down gently. Cover with plastic wrap and freeze overnight.

Remove ice-cream cake from freezer 10 minutes before serving. Remove from pan, top with extra strawberries and dust with icing sugar. Cut into wedges to serve.