1 cup sugar, 1/3 cups butter (softened), 2 eggs, 5/3 cups flour, 1 teaspoon baking powder, 1/4 teaspoons baking powder, 1/4 teaspoons salt, 1.

prepare

1. Preheat the oven to 350F/ 175C, and spray a layer of oil on the 15* 10 inch jelly roll baking tray.

2. Add sugar to butter, and stir in electric egg beater at high speed for about 5 minutes, until the mixture is uniform. Add eggs, one by one, and beat well after adding.

3. Add baking powder, baking soda powder and salt to the flour, mix them evenly, and then add them to the butter paste in batches with buttermilk. Just add a little flour, beat it well, add some buttermilk, beat it well, and repeat it until it is finished. Add vanilla extract and almond extract and stir. Pour the batter into the baking tray and bake for about 20 minutes until the toothpick is inserted and pulled out. Let the cake cool, remove the film and refrigerate for 2 hours.

4. After taking it out, spread ice cream on the surface of the cake, cover it with plastic wrap, and freeze it in the freezer for more than 6 hours.

5. Then take out the mini-round cakes cut into 2 inches and put them on top of each other (one ice cream face up and one down). You can add two spoonfuls of ice cream or whipped cream as topping.

point out

1. Put it in the refrigerator. Take it out and leave it at room temperature for 5 minutes when eating. Tastes the best.

2. Buttermilk can be replaced by milk and lemon juice, 1 cup buttermilk = 1 cup whole milk+1 tablespoon lemon juice.

In addition, because the cake is thin, it is easy to be damaged when taken out, so do this: spray a layer of oil on the baking tray first, then spread a layer of wax paper, and then spray another layer of oil on the wax paper. After baking, just take out the paper and tear it off so that it won't be damaged. This method is also very suitable for making cake rolls.

4. When cutting, there will be a lot of scraps, which can be stuffed into your mouth while cutting or cut into cubes.