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To Prep

To Cook










  • 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


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 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.

Step 3

Bake 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.

Step 4

Use 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.

Step 5

Combine 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.