Ask an adult for helpPrep Time: 30 minutes
Bake Time: 35-40 minutes
Serves: 12
[size=18][size=18]You Will Need[/size][/size]
- Measuring spoons
- 2 bowls
- 2 round 9 inch cake pans
- Wisk
- Electric mixer
[size=18]Cake
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- 1 ¾ cups white rice flour
- ½ cup potato starch
- ¼ cup tapioca flour
- 1 cup canola oil (or vegetable oil)
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon xantham gum
- 1 cup buttermilk
- 1 ½ teaspoon vanilla
- 2 cups white sugar
- 4 large eggs
- 2 bowls
- 2 round 9 inch cake pans
- Your favorite jam
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Icing
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- 6 tablespoons butter
- 4 ½ cups powdered sugar
- ¼ cup milk
- 1 ½ teaspoons vanilla
[size=18][size=18]Instructions[/size][/size]
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[*]Preheat your oven to 350 F or 175 C.
[*]Spray your pans with cooking oil. Tip: Line the pan bottoms with parchment paper – your cake won't stick to the bottom.
[*]Mix the flours, potato starch, salt, baking powder and xantham gum in one bowl.
[*]In the other bowl, stir the buttermilk, oil and vanilla.
[*]Beat the eggs and sugar in an electric mixer until well mixed.
[*]Add the dry mixture and wet mixture in alternate batches.
[*]Pour your batter evenly into your cake pans.
[*]Bake for 35-40 mins. Check if your cake is done by putting a toothpick in the center. If it comes out clean, the cake is done.
[*]While your cake is baking make your icing. Beat the butter until smooth and gradually add in half the powdered sugar.
[*]Add the milk and vanilla. Gradually add the remainder of the powdered sugar.
[*]When your cake is ready, take it out of the oven and let the tins sit on a cooling rack for 5 minutes.
[*]Carefully turn the cakes out onto the rack, peel away the paper and let them sit until cool.
[*]When cool, spread a layer of jam on one cake.
[*]Put the other cake on top, cover with icing and enjoy!
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