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
Recipe for the POUND CAKE:
NOTE: We often use an all-purpose gluten-free all-purpose flour but I noticed that it tends to be on the dryer side. So I make my own gluten-free all-purpose flour using two parts flour, one part starch, 1 teaspoon per cup of flour. I used organic white rice flour, organic brown rice flour, and organic tapioca flour. Mix it up real well, use what you need for the recipe store in a tight container
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
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!!!