Gluten-free buttercake

Ingredients 250g 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 (250ml) 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

Method1. Step 1Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base measurement) cake pans with baking paper.2. Step 2Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour and milk, in alternating batches, stirring until just combined. Divide evenly among the prepared. Smooth the surface with the back of a spoon.3. Step 3Bake in preheated oven for 40-45 minutes or until a skewer inserted in the centres comes out clean. Set aside for 5 minutes before turning on a wire rack to cool completely.4. Step 4Use an electric mixer to whisk the cream until firm peaks form. Use a serrated knife to trim the top of a cake. Place on a serving plate. Spread the jam over the top of the cake. Spoon the cream over the jam. Top with the remaining cake.5. Step 5Combine the icing sugar and extra milk to form a smooth paste. Tint with the pink food colouring. Drizzle icing over the top of the cake. Set aside to set.