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Basic Butter Cake
By Orgran
November 2, 2009
By Orgran
November 2, 2009
Ingredients:
½ cup milk (125ml)
50 g softened butter
⅔ cup maize corn flour (90g)
¼ cup rice flour (45g)
6 tbs. Orgran GFG (48g)
½ cup castor sugar
½ tsp. salt (2g)
1 egg
1 tsp. vanilla essence
4 tsp. gluten-free baking powder (16g)
3 tsp. dry yeast
Method:
1. Put all dry ingredients (except sugar) in a bowl and lightly mix.
2. Mix butter with sugar until light & fluffy and add to dry mixture.
3. Rub butter into dry ingredients to form a crumb-like mixture.
4. In a separate bowl, lightly beat egg, vanilla & milk.
5. Add egg mix to dry ingredients and mix well until a smooth, consistent mixture is formed.
6. Spoon mixture into prepared cake tin and smooth the top (use the back of the spoon or spatula).
7. Bake on the bottom shelf of the oven for approximately 20 minutes, and then reduce heat to 170ºC (340ºF) and bake for another 10 minutes.
8. Test with skewer and if skewer comes out clean, then cake is ready.
9. Cool in the tin for 5 min, then on a wire rack.
10. Brush with melted butter while still warm and sprinkle with icing sugar.
Preparation:
Preheat oven to 180ºC (355ºF).
Grease cake tin