- 225g unsalted butter, at room temperature
- 397g tin condensed milk, at room temperature
- 75g potato starch
- 200g brown rice flour
- 4 medium free-range eggs, beaten
- 3 level tsps gluten-free baking powder
- 3 tsp vanilla extract
- 2 tsp glycerine
- 3 tbsp olive oil
- Butter and brown rice flour, to prepare the cake tins
- Filling and decorations of your choice
- Heat the oven to 180°C/350°F/gas mark 4. Grease 2 x 23cm round cake tins really well, then dust with brown rice flour. Knock out the excess flour.
- Place the softened butter and condensed milk in a mixing bowl and mix them together. Add the starch, rice flour and beaten eggs and stir well. 3. Next, add the baking powder, vanilla extract, glycerine, oil and 3 tablespoons of warm water and mix well, preferably with an electric whisk.
- Spoon or pour the mixture into the prepared tins. Bake for 25-30 minutes, until well risen and lightly browned.
- Once cooked, leave to cool in the tins. Once cooled, remove from the tins. To finish, sandwich together with your favourite filling and decorate as desired.
- Once cooked this cake will dry out quickly, so keep it well-wrapped in an airtight container
- This cake is best eaten fresh, but you can wrap it in foil or clingfilm for up to 2 days until needed.