I love hello kitty (ice cream cake)

Ingredients

• (A)
• 4 Eggs
• 120 g Sugar
• 1/4 teaspoon Vanilla essence
• (B)
• 110 g Flour
• (C)
• 70 g Melted butter

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Preparation

• Whip (A) until light and fluffy. Stir in (B) and mix until well blended.
• Add (C) and mix well carefully taking care not to deflate the batter.
• Put the batter into a greased and lined 20cm round mould.
• Bake at 180C for 25 minutes. Remove from the mould to cool.
  
• To assemble ice cream cake:
  Slice the sponge cake into 3 even layers. Use a leveler for an even layer. Soften your ice cream and set aside3. Place a slice of the cake in a cake ring or loose based tin. Spread the soften ice-cream over the cake and cover with another layer of cake and so on until all layers has been placed. Cover the cake with cling wrap and freeze until ice-cream sets. When it is ready, remove the cake tin and use a spatula to even out the sides. You can either use ice-cream or whipping cream to frost your cake but remember to work FAST as the ice-cream will starts to melt. Decorate as desired.