Neapolitan Ice Cream Cake

Ingredients:

• 4 large eggs, chilled (see Note)
• 1 cup of sugar
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 110 g unsalted butter, melted (cool to room temperature)
• 1 tbsp vanilla extract
• 1.5 cups premium flour, sifted
• 2 cups chocolate ice cream
• 2 cups vanilla ice cream
• 2 cups strawberry ice cream
• 1 cup finely chopped semisweet chocolate (about 110 g)
• 2 tbsp. l. coconut oil
• Special equipment: bread pan measuring 25×12×7 cm.

Preparation:

1. Position a rack in the center of the oven and preheat to 375°F (190°C). Lightly spray a 18 x 13-inch baking pan with cooking spray. Line the bottom with parchment paper. Set aside.
2. In the bowl of a stand mixer, combine the eggs, sugar, baking powder, and salt and beat with the whisk attachment on high speed until the mixture is pale and very thick (it should leave a whisk mark), about 10 minutes.
   
   
   Be sure to beat the egg mixture for the full 10 minutes. Aerating the eggs helps create a porous sponge cake.
3. Reduce the speed to medium-high and pour in the butter and vanilla extract, beating for about 10 seconds. Reduce the mixer speed to low and add the flour. Knead until the dough is smooth, about 5 seconds.
4. Gently fold the batter a couple of times with a rubber spatula, then transfer it to the prepared baking sheet. Spread it evenly with a spatula, moving it gently to keep the batter airy. Bake, rotating the baking sheet halfway through, until the cake is golden brown, 15-18 minutes. Transfer to a wire rack and let cool completely on the baking sheet. Using a sharp knife, cut the cake into 3 rectangles, approximately 23 x 11 cm. Set the trimmings aside for the final layer.
5. Remove the ice cream from the freezer about 15 minutes before assembling the cake to allow it to soften.
6. Line the inside of a 25x12x7cm loaf pan with cling film, leaving an overhang to allow the ends to cover the assembled cake.
7. Place 1 rectangular cake layer in the bottom of a loaf pan, gently pressing it into place and trimming as needed. Spread the chocolate ice cream evenly over the cake layer using a rubber spatula. Continue layering the remaining 2 cake layers, strawberry ice cream, and vanilla ice cream. Place the cake trimmings as the top layer, filling in any gaps. Gently press down on each cake layer as you assemble it to fill in any air pockets.
8. Cover the surface of the cake with the overhanging edges of the film and place in the freezer until the ice cream is completely set, at least 4 hours and up to 12 hours.
9. When ready to serve, place the chocolate and coconut oil in a small glass bowl. Microwave in 20-second intervals, stirring with a silicone spatula, until smooth. Set aside. Alternatively, place the chocolate and coconut oil in a small saucepan and heat over medium heat, stirring occasionally, for about 4 minutes.
10. Remove the film from the surface of the cake and invert the pan onto a serving platter. Lift the pan, then carefully peel off the film. If the cake doesn't come out, let it rest for 5 minutes, then gently pull the film to lift the cake out of the pan.
11. Drizzle the chocolate topping over the cake, letting it drip down the sides. Slice and serve.
    
    Note
    
    The eggs should be very cold, straight from the refrigerator. This will prevent overbeating the batter and ensure it stays fluffy.