Chocolate ice cream sandwich cake

Ingredients for sponge
120 GM all purpose flour (scoop out 15 GM apf and add 15 GM corn flour)
15 GM corn flour
30 GM milk powder
30 GM coco powder (uses Hershey's)
Salt a pinch
1teaspoon baking powder
1/2teaspoon baking soda
1/2cup milk add 1teaspoon vinegar mix &keep aside.
30 ml odourless oil
Method
Mix all dry ingredients together, whisk all properly,add milk vinegar mix &mix well add oil and mix well. Adjust the consistency by adding milk.Pour batter in greased baking pan and bake &180 for around 20 to 25 minutes. Or up to done.
I took bread tin. As I want rectangular sandwich cake. Use desired shape tin.
After cooling remove the sponge from tin and keep aside.cut it in to 2 thin slices.
Place aluminium foil and cling wrap at the bottom of pan, put at least 2 to 3 layer, u can also use silicone mould to save your time.
For chocolate ice cream follow the below link.

http://simplebakinghealthybaking.blogspot.in/2018/03/chocolate-ice-cream.html?m=1

Layering of cake
Place sponge layer at bottom, then gently place the ice cream layer. Then again place sponge layer, cover the pan with cling wrap and freeze it up to 7 to 8 hours .
Serve it chill.
P.S here I used 50-50 apf and wwf
Replace half apf by wwf.