Gluten-free buttercake

Gluten-free butter cake

Ingredients

• 250g butter, softened


• 1 1/2 cups (310g) caster sugar


• 1 teaspoon vanilla bean paste


• 4 eggs


• 3 cups (375g) gluten-free self-raising flour


• 1 cup (250ml) milk


• 1/2 cup (125ml) raspberry jam


• 300ml pure cream


•  1 cup (120g) gluten-free icing sugar mixture


• 2 teaspoons milk, extra


• Pink liquid food colouring

Method

1. Step 1
   
   Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base measurement) cake pans with baking paper.


2. Step 2
   
   Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour and milk, in alternating batches, stirring until just combined. Divide evenly among the prepared. Smooth the surface with the back of a spoon.


3. Step 3
   
   Bake in preheated oven for 40-45 minutes or until a skewer inserted in the centres comes out clean. Set aside for 5 minutes before turning on a wire rack to cool completely.


4. Step 4
   
   Use an electric mixer to whisk the cream until firm peaks form. Use a serrated knife to trim the top of a cake. Place on a serving plate. Spread the jam over the top of the cake. Spoon the cream over the jam. Top with the remaining cake.


5. Step 5
   
   Combine the icing sugar and extra milk to form a smooth paste. Tint with the pink food colouring. Drizzle icing over the top of the cake. Set aside to set.