Vanilla Butter Cake

There are many different methods that you can use to make this cake. I have made the cake using my KitchenAid, Thermomix (2 different ways) & Melt 'n Mix (different ways of melting). The latter method is essentially done by hand. Which is the better method? It really is hard to say; they all have their good points.

Using the KitchenAid (stand mixer) & creaming the butter & sugar etc. etc. resulted in a batter that was already well aerated, when it was baked it means that the top of the cake doesn't crack as much from expansion. Downside to this method is that it takes the longest time to make. Using the Thermomix or the Melt 'n Mix (photo above) method resulted in cakes that had cracked tops, essentially all the expansion of the batter occurs during baking. If you don't mind a cracked top (in a ring tin it becomes the bottom) both of these methods are pretty quick. The crumb (texture) of the cake was tighter when I used the Thermomix but it only took 2 mins to mix the ingredients. The Melt 'n Mix method can be stirred by hand so if you have little helpers this may be a good method to choose.

This cake was designed to be moist. 

 Ingredients

300 g Bakers' Magic Gluten free flour

50 g Potato starch*

3 tsp (20 g) Baking powder

250 g Caster sugar

250 g Butter

4 Eggs

3 tsp (20 g) Vanilla extract

300 g Milk

* Maize starch can be substituted for potato starch, there is a slight difference in the cakes. 

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

 

I iced them different ways, my children preferred a modified Vanilla Buttercream icing.

 

Methods

Turn oven on to 180 C.

Grease a cake ring tin. Mine are ~24 cm in diameter, one is fluted the other has straight sides. I bake most of my cakes (apart from fruit cakes) in ring tins, regardless of whether they are gluten free or not. Baking the cake in a straight sided ring tin makes it easier for the cake to rise evenly. Generally in a ring tin; the cooking time will be less, it is easier to cut into slices (& they can be smaller slices), the middle wont sink & if baking the cake for a childs party the middle can be filled with lollies or an action figure etc. 

Thermomix 

Chop the cold butter into small pieces & place into the TM bowl.

Add all other ingredients to the TM bowl.

Mix for 1 min on speed 4. Ensure all ingredients have been incorporated.

Mix for 45 sec on speed 6.

Pour batter into cake ring tin & transfer to the oven.

Bake for ~35 mins at 180 C. The actual time will vary depending on the size of your ring tin & your oven.

Stand Mixer (KitchenAid)

Soften butter either gently in the microwave or by leaving it at room temperature for a while. (My kitchen was 16 C yesterday & so my butter needed a little extra help).

If your eggs are stored in the fridge warm up 4 of them by putting them into a container with hot tap water. Don't worry they will not cook provided your tap water is not hotter than ~55 C.

Warm the milk a little by bringing it to room temperature or gently heating in a microwave.

Sift together the potato starch, Bakers' Magic Gluten free flour & the baking powder.

Cream the butter & sugar. Scrape down the sides & continue to beat the mixture.

Add the vanilla extract & continue to beat the mixture.

Add an egg to the creamed mixture & beat to combine. Scrape down the sides.

Repeat the step above until there are no more eggs to add.

Add in some of the flour, mix to combine. Then add in some of the milk & mix to combine.

Repeat the step above until there is no more flour or milk.

Transfer mixture to cake ring tin (this mixture won't pour) & transfer to the oven.

Bake for ~35 mins at 180 C. The actual time will vary depending on the size of your ring tin & your oven. 

Melt 'n Mix

Essentially this is a two bowl method.

Combine all the dry ingredients (baking powder, starch, Bakers' Magic Gluten free flour & sugar) in a largish mixing bowl, smooth out any lumps.

The wet ingredients (eggs, milk, vanilla extract & melted butter) need to be mixed in another bowl. The butter needs to remain melted so the milk needs to be warm enough to do this without cooking the eggs. I have warmed the milk & butter together in the microwave until the butter is nearly completed melted. I have also placed all wet ingredients into the TM bowl & mixed at 37 C for 5 mins at speed 2.  

Pour the wet ingredients onto the dry ingredients.

Stir to combine, taking care to get rid of any lumps. The mixture will start to get gluey but should still be pourable.

Pour batter into cake ring tin & transfer to the oven.

Bake for ~35 mins at 180 C. The actual time will vary depending on the size of your ring tin & your oven.