1 cup sugar, 1/3 cups butter (softened), 2 eggs, 5/3 cups flour, 1 tsp baking powder, 1/4 tsp baking powder, 1/4 tsp salt,/kloc-

preparation

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

2. Add the sugar to the butter, and beat it at high speed in electric egg beater for about 5 minutes until it is evenly mixed. Add the eggs, one by one, and beat them well after the beauty is added.

3. Add baking powder, baking soda powder and salt to the flour, mix well, and then add it to the butter paste in batches with buttermilk. Just add a little flour, beat it well, add some buttermilk, beat it well, and repeat until it is finished. Stir in vanilla extract and almond extract. Pour the batter into the baking pan 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. Spread ice cream on the surface of the cake after taking it out, cover it with plastic wrap and freeze it in the freezer for more than 6 hours.

5. Then take out the mini round cake cut into 2 inches, and stack them two by two (one ice cream face up and one down). You can add 2 spoonfuls of ice cream or whipped cream to make topping.

point out

1. Keep it in the freezer. When you eat it, take it out and let it stand at room temperature for 5 minutes. It tastes best.

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

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

4. There will be a lot of leftover material when cutting, which can be stuffed into your mouth while cutting or cut into squares.