Of Course ... GLUTEN-FREE!
The ice cream layers were VANILLA & STRAWBERRY.
After the poundcake was made, cooled off, placed on a plate and covered safely. The same baking mold was used for the ice cream! Left on the counter for five minutes they were easy to form into the same mold as the poundcake! I covered them and place them in the freezer overnight. I compiled the cake moments before the celebration began.
Which gluten-free flour do I use?
The easiest and most commonly used flour for quick and easy baking is a gluten-free all-purpose flour or 1:1 gluten free flour. We use it at our often but I have noticed in several recipes that it tends to make our baked goods a tab bit on the drier side. So I often turn to I make my own gluten-free all-purpose flour using two parts flour (or I like to say protein) one part starch, ½ teaspoon of xanthan gum per cup of flour. Most of the time I use organic white rice flour, organic brown rice flour, and organic tapioca flour +xanthan gum. Make sure to mix it up really well, use what you need for the recipe store in a tight container.
RECIPE for the POUND CAKE:
1 1/2 cup of GF all-purpose flour(or of Jen’s all-purpose flour
1 teas salt
2 TBS vanilla
1/3 cup (full fat)sour cream
1 cup sugar
1 cup butter (unsalted) room temp
4 eggs room temp
1/2 teas baking powder
If you take the pound cake portion and want to make a traditional bundt style cake then increase cook time to 35-40 minutes for a 6 cup bundt pan! Simply insert toothpick and make sure it comes out clean!!! ENJOY!
Preheat oven to 350°
( if you happen to have a silicone baking sheet that would be amazingly helpful! I find ice cream cakes so easy in those! If not take whatever pan you’re going to use and make sure you grease it well. )
Combine your dry Ingredients. Mix Together butter and sugar until fluffy. Add eggs. Add vanilla and sour cream next. Then add the dry ingredients -make sure you get all the goodies on the side
This will make two cakes. Bake for 30 minutes.
Truly one of the BEST cakes that we’ve made!!!
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!