Deep-fried ice cream

Ingredients:

4 cones ice-cream

2 pieces chiffon cake Icing sugar Batter

120g plain flour

1/8 tsp salt

120 ml water

2 egg whites

1 tbsp corn oil

Sauce:

6 tbsps apricot jam

2 tbsps water

Method:

1. Cut cake into thin slices. Line a bowl with cling film and place sliced on top.

2. Place ice-cream on top of cake. Fold up. Then wrap it up tightly with cling film. Chill until stiff.

3. Sift flour and salt. Make a well in the center of the flour. Pour in water and mix well.

4. Beat egg whites until stiff. Fold egg whites a little at a time into batter. Add corn oil and combine.

5. Unwrap ice cream balls. Coat each ice cream ball evenly with batter. Deep fry until golden brown.

6. Cook apricot jam with water. Strain. Pour over ice cream balls. Sprinkles with icing sugar.