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