Old Fashioned “Ice Cream” Cake
I am always curious when someone provides a new unique recipe to try. I had overheard my friend Katie talking about her father’s favorite childhood cake, an Old Fashioned Ice Cream Cake. Katie’s Aunt Theresa sent her the recipe and she was going to surprise her Dad with this cake for Father’s day.
Typical me, I asked for a copy so I could make it too. The name alone intrigued me, Ice Cream Cake, yet there was no sign of ice cream. The recipe was originally pulled from Readers Digest and soon became a fan favorite with my friend Katie’s family.
Old fashioned cake recipes always appear to be simple to make, this was not the case for this cake. The prep and process proved to be anything but easy. I started the same as always when trying a new recipe - First, I make sure I have read through the ingredients and steps a few times. Second, I pull all ingredients out. Third, I get the oven heating and grease and flour any pans I may need. Ready to work!
It would be wise to start with the Ice Cream Cake Frosting (boiled milk frosting) if you plan on making this one…it needs time to cool. Constant stirring is the key to avoid large lumps. Do not skip the straining part! Once frosting base is made, set it aside to cool and start sifting the flour…seven times that is. I am assuming the flour needs to be sifted so thoroughly due to the fact there is no leavening agent in this cake, and it is eventually folded with egg whites. While the sifting marathon is going on, I had my egg yolks beating with sugar in a stand mixer until they where a ribbon consistency.
This cake recipe only calls for the juice and zest of one lemon, although next time around I would zest two lemons for extra pizzazz. There are so many eggs in this cake that it has a very eggy taste and smell; more lemon may have offset this. Texture-wise this cake was lovely, light and airy. Taste-wise, I felt it was missing something. I had a piece for breakfast the following day, it tasted like a whole different cake – it was much less eggy and the lemon flavor was much more apparent. Conclusion…make a day ahead and store in the fridge before serving!
Aunt Theresa’s Ice Cream Cake
11 eggs, separated at room temperature
1 cup + 3 tablespoons sugar
1 heaping cup flour + 3 tablespoons, sifted 7 times
The juice of ½ a lemon and the rind
1.) Preheat oven to 325 degrees Fahrenheit.
2.) Prepare two 10 inch cake pans with butter and flour
3.) Beat egg yolks and sugar until they are thick and lemony yellow.
4.) Add lemon juice.
5.) Add lemon rind to sifted flour.
6.) Add flour one tablespoon at a time.
7.) In another mixing bowl beat egg whites until soft peaks form.
8.) Fold in about a tablespoon of flour.
9.) Fold egg whites into egg yolk mixture.
10.) Pour into prepared cake pans and bake at 325 degrees Fahrenheit for about 30 minutes. Cool on racks.
Ice Cream Cake Frosting
- 1 cup milk
- ½ cup flour
- 2 sticks of unsweetened butter
- 1 – 1½ cups sugar
- 1 teaspoon vanilla
1.) Boil ½ cup milk in a saucepan.
2.) Meanwhile mix remaining ½ cup milk and ½ cup flour in bowl with a whisk.
3.) Add mixture to boiling milk. Whisk thoroughly, cooking until thick.
4.) Press through a strainer to ensure smooth filling.
5.) Cool completely.
6.) Cream butter and sugar together until smooth.
7.) Slowly add milk and flour mixture…blend till smooth