3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150 grams) granulated white sugar
13 tablespoons (185 grams) unsalted butter, room temperature
Raspberry Jam or Preserves
Vanilla ice cream (homemade or store bought)
1 cup heavy whipping cream
4 tablespoons Raspberry Jam or Preserves (or Raspberry Sauce)
Pound Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter the paper.
In a medium bowl lightly combine the eggs, milk, and vanilla extract.
In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
Will keep, well wrapped, several days at room temperature, about one week when refrigerated, or it can be frozen for two months.
Assemble: Cut the pound cake into 1/2 inch (1.25 cm) thick slices. Cut the slices into rounds, using a 2 or 3 inch (5 or 7.5 cm) round cookie cutter. Spread about 1 teaspoon of jam on each round of pound cake. Then, place a nicely rounded scoop of vanilla ice cream on top of the jam. Place the rounds on a baking sheet or in a plastic container, cover with plastic wrap, and place in freezer until the ice cream has become very firm (about two hours or up to a couple of days).
Frosting: In the bowl of your electric mixer, or with a hand mixer, whip the cream until soft peaks form. Add the Raspberry Jam and whip until incorporated. Remove the ice cream cakes from the freezer and cover each cake with the whipped cream. Return the cakes to the freezer to set (about two hours or up to two days).
To Serve: Remove the cakes from the freezer about 10 minutes before serving. Garnish each ice cream cake with a fresh raspberry.
Makes 12 - 2 or 3 inch (5 - 7.5 cm) ice cream cakes.