This vanilla sponge cake is a great gluten-free base to use for birthday cakes, tiramisu, trifle or lamingtons.
- 1 hr + chilling
- Makes 1
FOR THE CAKE
- 360g soft butter
- 375ml castor sugar
- 10ml vanilla essence
- 3ml salt
- 6 eggs
- 625ml gluten-free self-raising flour
- 160ml milk
FOR THE BUTTERCREAM
- 500g soft butter
- 4 cups icing sugar, sifted
- 45ml lemon juice or milk
- food colouring of choice
- For the cake, preheat oven to 180°C. Line 2 x 20cm round springform cake tins with baking paper.
- Beat the butter, sugar, vanilla and salt until light and creamy. Beat in eggs, one at a time, until well combined. Fold the flour and milk, alternating, into the mixture.
- Divide the batter between the tins. Bake for about 30 minutes or until cooked when tested with a skewer. Cool in the tins.
- For the buttercream, beat the butter, icing sugar and lemon juice or milk for about 8 minutes, scraping down the sides occasionally until pale. The icing should be smooth and easily spreadable, but stiff enough
to hold its shape. (Add more icing sugar if your mixture is too runny, or more lemon juice or milk if it’s too stiff.)
- Remove half of the icing and colour with food colouring of your choice; we used purple. Cut each cake into 2 layers. Place one layer on a cake stand and spread with 160ml of the icing. Repeat layers, alternating with the white icing. Cover the whole cake in a thin layer of white icing to trap crumbs. Chill in the fridge
to harden for at least 30 minutes.
- Spread blobs of both the remaining icings over the cake. Spread in an even stroke with a spatula to create a marble effect. Chill in the fridge to set the icing. Bring the cake to room temperature and decorate, if you like.
- For kids, top with candy floss, IMBO Popcorn and jelly bean chocolate bark.
- For grown-ups, top with flowers or mixed berries.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO AND PHOTO BY DYLAN SWART
Magazine issue date: November, 2017