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1
Heat the oven to 350 degrees.
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2
Grease a half sheet tray and line with parchment or waxed paper.
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3
Sift all the dry ingredients 3 times to aerate.
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4
Cream the butter until smooth and fluffy in a mixer fitted with a whisk attachment; add 1 1/2 cups of the sugar and mix.
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5
Add the eggs, 1 at a time, mixing after each addition.
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6
Beat until fluffy and light.
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7
With the mixer running at low speed, add 1/3 of the dry ingredients and mix.
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8
Add 1/2 of the buttermilk and mix.
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9
Repeat with remaining dry ingredients and buttermilk and mix until smooth.
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10
Pour the batter into the prepared pan and spread it out into the corners.
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11
Bake until set in the center and springy, 20 to 25 minutes.
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12
Let cool in the pan on a wire rack.
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13
Lay a piece of parchment or waxed paper on a work surface.
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14
Turn the cake out onto the work surface and peel off the paper that the cake baked in.
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15
Flip the cake over again so the shiny top side is facing up.
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16
Cut the cake in half crosswise so you have 2 rectangles of cake.
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17
Whip the cream with the remaining 2 tablespoons of sugar and vanilla until stiff.
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18
Spread an even layer over 1 piece of the cake, then flip the other piece over (so that the shiny side faces down, and will touch the cream) and place on top of the cream.
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19
Freeze for 1 hour.
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20
Cut into bar-shaped sandwiches, (about 2 by 3 inches each).
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21
Wrap individually in parchment or waxed paper, as you would wrap a present, and serve frozen.
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22
The recipe can be made several weeks in advance and kept frozen, in a plastic container or individually wrapped, until ready to serve.
