Name: Gluten-free buttercake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1
Ingredients: 250g butter, softened; 310g caster sugar; 1 tsp vanilla bean paste; 4 eggs; 375g self-raising flour; 250ml milk; 125ml jam; 300ml pure cream; 120g icing sugar mixture; 10.40 gm milk, extra; Pink liquid food colouring

Gluten-free buttercake

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Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
65 minutes

Create decadent gluten-free butter cake.

Ingredients:

250g butter, softened
310g caster sugar
375g self-raising flour
250ml milk
125ml jam
300ml pure cream
120g icing sugar mixture
10.40 gm milk, extra

Instructions:

Preheat your oven to 180C. Prepare two 20cm round cake pans by greasing and lining them with baking paper.
With an electric mixer, whip the butter, sugar, and vanilla until light and fluffy. Incorporate the eggs one at a time, ensuring thorough mixing after each addition. Alternate adding the flour and milk in batches, stirring until just combined. Divide the batter equally among the prepared pans and level the surface with a spoon.
Bake in a preheated oven for 40-45 minutes or until a skewer inserted in the centers comes out clean. Allow to cool on a wire rack for 5 minutes before serving.
Whip the cream with an electric mixer until stiff peaks form. Trim the top of the cake with a serrated knife and place it on a serving plate. Spread jam on top, then dollop the whipped cream over the jam. Finally, place the remaining cake on top to complete the assembly.
Mix the icing sugar and additional milk until a smooth paste forms. Add the pink food coloring to tint the icing. Drizzle the icing over the cake and let it set.

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