- 125g butter, softened
- 1 teaspoon vanilla extract
- 3/4 cup caster sugar
- 2 eggs, lightly beaten
- 1 1/2 cups gluten-free self-raising flour, sifted
- 1/2 cup milk
Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (base measurement) round cake pan. Line the base and side with baking paper.
Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour and milk until combined.
Spoon mixture into prepared pan. Smooth the surface. Bake for for 45 minutes or until cooked through . Stand cake in pan for 5 minutes. Turn out onto wire rack to cool completely.
When making a gluten-free cake, check labels for all ingredients, including decorations, to ensure they do not contain gluten.
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