Homemade Sponge Fingers and Ice Cream Charlotte Cake

In a bowl, beat the egg yolks with the sugar until a pale, creamy mixture is obtained.

In another bowl, beat the egg whites until stiff peaks form.

Gradually add the remaining sugar to the stiff egg whites.

Gently fold the egg yolk mixture into the stiff egg white preparation (base batter).

Sift and add the Gourmet all-purpose flour, followed by the vanilla and cornstarch. Gently mix with a whisk until just combined.

Transfer the batter to a piping bag and pipe the sponge fingers onto a baking sheet lined with parchment paper.

Sprinkle sugar over the piped sponge fingers.

Bake in a preheated oven at 425ºF (220ºC) for 10 minutes.

For assembling the cake, line a mold with plastic wrap.

Arrange the sponge fingers along the side of the mold, forming the structure of the cake.

Fill the center of the cake by alternating layers of softened ice cream and jam/jelly.

Finish with a final layer of ice cream.

Place the cake in the freezer for at least 8 hours to set.

Unmold the cake and decorate with ribbons, fruits, and flowers before serving.