Vanilla Cake


  • 210g F.G Roberts’ Self-Raising flour
  • 125g Butter
  • 125g Caster Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Essence
  • ½ cup Milk


  1. Grease and line the base of a 20cm ring tin. Flour sides of tin with a mixture of 2 teas gluten free cornflour and 1 teas caster sugar.
  2. Set oven to 170 degrees C.
  3. Cream butter and sugar until smooth and pale in colour and sugar is dissolved.
  4. Add lightly beaten eggs one at a time and beat well. Add vanilla.
  5. Divide sifted flour into 4 parts and milk into thirds. On lowest mixer speed, fold in flour and milk alternately, beginning and ending with flour.
  6. Spoon into prepared tin and bake for 35 minutes. Test with skewer.
  7. Allow to stand for a few minutes before turning out on to cake cooler.
  8. Decorate as desired.