Butter Cake (4th of July)
1 medium sized cake
Low FODMAP serve
What you'll need
1 cup (160g) butter, softened
3 XL (160g) eggs
1 teaspoon (7g) vanilla bean paste
1 cup (240g) caster sugar
2 cups (240g) flour
⅔ cup (180g) milk
¼ cup (60g) lactose free cream cheese
2 tablespoon (25g) butter, softened
½ teaspoon (4g) vanilla bean paste
¾ cup (105g) icing sugar
approx. 4-5 drops red food colouring
approx. 4-5 drops Blue food colouring
Preheat fan-forced oven to 160°C (325°F) and line a 5cm (8.8inch) cake tin.
Beat the butter and sugar with an electric mixer until light and fluffy.
Add eggs, one at a time mixing on low speed.
Add vanilla paste.
Fold in baking mix, and then milk.
Transfer batter into your cake tin.
Bake for approximately 45-50minutes, or until cooked through.
Remove from oven and place on wire rack to cool.
Meanwhile, place cream cheese, butter and vanilla in a mixing bowl. Beat until pale. On low speed, gradually add icing sugar mixture, mixing until combined.
Divide icing mix into 3 separate bowls, adding red food coloring to one, blue to another, and leaving the last as is.
Once cake is cool, place icing on cake in alternating stripes of color, or in a desired pattern using blueberries and raspberries.