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Gluten-free buttercake

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Gluten-free butter cake




  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.

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