This is a tasty but colourful 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
- Yellow food colouring
- Red food colouring
Cream the sugar and butter until you have a smooth consistency.
Beat the eggs, add some vanilla essence. I then added a little yellow food colouring to brighten the cake mixture.
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 half the mixture into one side of a loaf tin. Then in the mixing bowl add some red food colouring to the remaining mixture and stir it carefully until you have a nice consistent coloured mixture. Spoon the rest of the cake mixture into the loaf tin.
I do use loaf tin liners in my loaf tin. Makes getting the cake out of the tin much easier.
I then used a knife to gently swirl the two coloured mixtures together, you’re trying to achieve a swirly effect, not to combine the mix.
The bake the cake in a 180º normal oven or 160º fan oven for 30-35 minutes or until a metal skewer inserted into the cake comes out clean.
Cool and then serve in slices.