Orly’s Simple Gluten Free Vanilla Cake

Makes one two-tiered cake

2 1/3 cups Sydney Blend (345g)
1 tablespoon baking powder (10g)
1/2 teaspoon salt (3g)
1 cup unsalted butter (or margarine), room temperature
1 3/4 cups granulated white sugar
4 large eggs
2 teaspoons pure vanilla extract (10g)
1 cup room temperature milk

Heat: Preheat oven to 350º F.  Grease and line the sides and bottoms of two 9-inch cake pans with parchment paper.

Mix: In the bowl of a stand mixer with paddle attachment, cream together butter and sugar on medium-high speed until lightened in color, about 3 minutes. Add eggs one at a time, and vanilla, and continue to mix until fully incorporated.  In a separate bowl, mix together Sydney Blend, baking powder, and salt.  Gently fold the flour mixture, alternating with milk, into the mixing bowl.

Bake: Evenly divide the batter between the two pans, smoothing the tops with an offset spatula.  Bake 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.   Finish the layered cake with desired frosting and decorations or simply serve dust with powdered sugar.