Energy

2322kJ Fat saturated

17.30g
Fat Total
28.50g Carbohydrate sugars
43.20g
Carbohydrate Total
70.80g Dietary Fibre
0.80g
Protein
6.60g Cholesterol
136.00mg
Sodium
161.00mg
All nutrition values are per serve.
Method
Step 1
Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base
measurement) cake pans with baking paper.
Step 2
Use an electric mixer to beat the butter, sugar and vanilla until pale and cream
y. Add the eggs, one at a time, beating well between each addition. Add the flou
r and milk, in alternating batches, stirring until just combined. Divide evenly
among the prepared. Smooth the surface with the back of a spoon.
Step 3
Bake in preheated oven for 40
Energy
2322kJ Fat saturated
17.30g
Fat Total
28.50g Carbohydrate sugars
43.20g
Carbohydrate Total
70.80g Dietary Fibre
0.80g
Protein
6.60g Cholesterol
136.00mg
Sodium
161.00mg
All nutrition values are per serve.
Method
Step 1
Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base
measurement) cake pans with baking paper.
Step 2
Use an electric mixer to beat the butter, sugar and vanilla until pale and cream
y. Add the eggs, one at a time, beating well between each addition. Add the flou
r and milk, in alternating batches, stirring until just combined. Divide evenly
among the prepared. Smooth the surface with the back of a spoon.
Step 3
Bake in preheated oven for 40250
Energy
2322kJ Fat saturated

17.30g
Fat Total
28.50g Carbohydrate sugars
43.20g
Carbohydrate Total
70.80g Dietary Fibre
0.80g
Protein
6.60g Cholesterol
136.00mg
Sodium
161.00mg
All nutrition values are per serve.
Method
Step 1
Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base
measurement) cake pans with baking paper.
Step 2
Use an electric mixer to beat the butter, sugar and vanilla until pale and cream
y. Add the eggs, one at a time, beating well between each addition. Add the flou
r and milk, in alternating batches, stirring until just combined. Divide evenly
among the prepared. Smooth the surface with the back of a spoon.
Step 3
Bake in preheated oven for 40g butter, softened
1 1/2 cups (310g) caster sugar
1 teaspoon vanilla bean paste
4 eggs
3 cups (375g) gluten-free self-raising flour
1 cup (25
Energy
2322kJ Fat saturated
17.30g
Fat Total
28.50g Carbohydrate sugars
43.20g
Carbohydrate Total
70.80g Dietary Fibre
0.80g
Protein
6.60g Cholesterol
136.00mg
Sodium
161.00mg
All nutrition values are per serve.
Method
Step 1
Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base
measurement) cake pans with baking paper.
Step 2
Use an electric mixer to beat the butter, sugar and vanilla until pale and cream
y. Add the eggs, one at a time, beating well between each addition. Add the flou
r and milk, in alternating batches, stirring until just combined. Divide evenly
among the prepared. Smooth the surface with the back of a spoon.
Step 3
Bake in preheated oven for 400ml) milk
1/2 cup (125ml) raspberry jam
300ml pure cream

1 cup (120g) gluten-free icing sugar mixture

2 teaspoons milk, extra
Pink liquid food colouring
Select all ingredients
Energy
2322kJ
Energy
2322kJ Fat saturated
17.30g
Fat Total
28.50g Carbohydrate sugars
43.20g
Carbohydrate Total
70.80g Dietary Fibre
0.80g
Protein
6.60g Cholesterol
136.00mg
Sodium
161.00mg
All nutrition values are per serve.
Method
Step 1
Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base
measurement) cake pans with baking paper.
Step 2
Use an electric mixer to beat the butter, sugar and vanilla until pale and cream
y. Add the eggs, one at a time, beating well between each addition. Add the flou
r and milk, in alternating batches, stirring until just combined. Divide evenly
among the prepared. Smooth the surface with the back of a spoon.
Step 3
Bake in preheated oven for 40Fat saturated
17.30g
Fat Total
28.50g Carbohydrate sugars
43.20g
Carbohydrate Total
70.80g Dietary Fibre
0.80g
Protein
6.60g Cholesterol
136.00mg
Sodium
161.00mg
All nutrition values are per serve.
Method
Step 1
Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base
measurement) cake pans with baking paper.
Step 2
Use an electric mixer to beat the butter, sugar and vanilla until pale and cream
y. Add the eggs, one at a time, beating well between each addition. Add the flou
r and milk, in alternating batches, stirring until just combined. Divide evenly
among the prepared. Smooth the surface with the back of a spoon.
Step 3

Bake in preheated oven for 40-45 minutes or until a skewer inserted in the centr
es comes out clean. Set aside for 5 minutes before turning on a wire rack to coo
l completely.
Step 4
Use an electric mixer to whisk the cream until firm peaks form. Use a serrated k
nife to trim the top of a cake. Place on a serving plate. Spread the jam over th
e top of the cake. Spoon the cream over the jam. Top with the remaining cake.
Step 5
Combine the icing sugar and extra milk to form a smooth paste. Tint with the pin
k food colouring. Drizzle icing over the top of the cake. Set aside to set.