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*Ask an adult for help*

Healthy Meter: 1/3

Prep Time: 30 minutes
Bake Time: 35-40 minutes
Serves: 12

You Will Need:

• Measuring spoons
• 2 bowls
• 2 round 9 inch cake pans
• Wisk
• Electric mixer

Cake:

• 1 ¾ cups white rice flour
• ½ cup potato starch
• ¼ cup tapioca flour
• 1 cup canola oil (or vegetable oil)
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon xantham gum
• 1 cup buttermilk
• 1 ½ teaspoon vanilla
• 2 cups white sugar
• 4 large eggs
• 2 bowls
• 2 round 9 inch cake pans
• Your favorite jam

Icing:

• 6 tablespoons butter
• 4 ½ cups powdered sugar
• ¼ cup milk
• 1 ½ teaspoons vanilla

Instructions:

1. Preheat your oven to 350 F or 175 C.
2. Spray your pans with cooking oil. Tip: Line the pan bottoms with parchment paper – your cake won’t stick to the bottom.
3. Mix the flours, potato starch, salt, baking powder and xantham gum in one bowl.
4. In the other bowl, stir the buttermilk, oil and vanilla.
5. Beat the eggs and sugar in an electric mixer until well mixed.
6. Add the dry mixture and wet mixture in alternate batches.
7. Pour your batter evenly into your cake pans.
8. Bake for 35-40 mins. Check if your cake is done by putting a toothpick in the center. If it comes out clean, the cake is done.
9. While your cake is baking make your icing. Beat the butter until smooth and gradually add in half the powdered sugar.
10. Add the milk and vanilla. Gradually add the remainder of the powdered sugar.
11. When your cake is ready, take it out of the oven and let the tins sit on a cooling rack for 5 minutes.
12. Carefully turn the cakes out onto the rack, peel away the paper and let them sit until cool.
13. When cool, spread a layer of jam on one cake.
14. Put the other cake on top, cover with icing and enjoy!