This is a tasty plain loaf cake.
The recipe is based on the weight of two eggs
- 3 standard eggs
- Take the same weight of two of the eggs of soft butter
- Take the same weight of two of the eggs in caster sugar
- Take the same weight of two of the eggs in self-raising gluten-free flour
- Vanilla essence
Cream the sugar and butter until you have a smooth consistency.
Beat the eggs, add some vanilla essence.
Stir the eggs into the creamed butter and sugar with some of the flour, until the mixture is smooth and consistent.
Then fold in the remaining flour until it is combined with the rest of the mixture.
Spoon into a loaf tin and bake in a 180º normal oven or 160º fan oven for 35 minutes or until a metal skewer inserted into the cake comes out clean.
I do use loaf tin liners in my loaf tin. Makes getting the cake out of the tin much easier.
Cool and then serve in slices.
I used some yellow food colouring in the recipe, as we like to eat bright cakes….
To make a Maderia Cake version of this recipe, add the grated zest of one lemon to the egg mixture as you add the vanilla essence. Add 50g of ground almonds when you add the flour.