PEPARE A SPONGE CAKE OR BUY A READY COOKED AND ICE CREAM ANY FLAVOR... DIPPING BUTTER 2 EGGS ,1 1/2 C, MILK DELUTED WITH WATER ,2TBSP. WATER,2 1/2 C. FLOUR,3TSP BAKING POWDER , 1TSP. SALAT, 2TBSP.SUGAR, ICE CREAM.
METHOD... BEAT EGGS SLIGHTLY WITH PORK SET ASIDE ,IN SEPARATE BOWL COMBINE ALL DRY INGREDIENTS SIFT 3 TIMES THEN MIX THE MILK AND BUTTER WITH SPOON MIX IN THE EGG POUR IN THE FOUR AND MIX WELL TIL SMOOTH SET ASIDE PREPARE THE SPONGE CAKE SLICE CAKE AS YOU WOULD A TASTY BREAD JUST 1 SLICE PER SPOON OF ICE CREAM FOLD AND ROLL , WRAP IN A PLASTIC THEN PUT IN THE FREEZER OVER NIGHT WHEN HARD THE NEXT DAY DIP IN THE DIPPING BATTER PREPARE THE WOK WITH OIL AND FRY THE CAKE SLIGHTLY BROWN BOTH SIDES SERVE WITH CHOCOLATE SYRUP ON THE TOP AND CHERRY
METHOD... BEAT EGGS SLIGHTLY WITH PORK SET ASIDE ,IN SEPARATE BOWL COMBINE ALL DRY INGREDIENTS SIFT 3 TIMES THEN MIX THE MILK AND BUTTER WITH SPOON MIX IN THE EGG POUR IN THE FOUR AND MIX WELL TIL SMOOTH SET ASIDE PREPARE THE SPONGE CAKE SLICE CAKE AS YOU WOULD A TASTY BREAD JUST 1 SLICE PER SPOON OF ICE CREAM FOLD AND ROLL , WRAP IN A PLASTIC THEN PUT IN THE FREEZER OVER NIGHT WHEN HARD THE NEXT DAY DIP IN THE DIPPING BATTER PREPARE THE WOK WITH OIL AND FRY THE CAKE SLIGHTLY BROWN BOTH SIDES SERVE WITH CHOCOLATE SYRUP ON THE TOP AND CHERRY
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