Preparation time: 15 minutes; Baking time: 40 minutes; Makes: 8.5 inch (22 cm bundt) or  8 inch (20 cm) round or 8½ x 4½ inch (21.5  x 11.5cm)  loaf pan

Ingredients

• 95g (¾ cup) all purpose flour
• 1 teaspoon baking powder
• 40g (5 tablespoons) tapioca (or cornstarch) I used tapioca
• 40g (4 tablespoons) rice flour
• 185g (6.5oz, 12 tbsp, ¾ cup) margarine or softened butter
• 1 teaspoon vanilla essence
• 150g (¾ cup) sugar
• 3 eggs
• 1 tablespoon icing sugar for dusting the top

Instructions

1. Grease and flour an 8.5-inch (22 cm) bundt pan. Preheat the oven to 350ºF (180ºC) ten minutes before baking. Sift the flour and baking powder.
2. Combine all ingredients (except icing sugar) in the bowl of your stand mixer and beat on low speed until ingredients are combined and then beat on medium speed until the batter is smooth and pale in colour (about 1-1½minutes).
3. Spoon the batter into the prepared pan and bake 30-40 minutes or until golden on top and a skewer inserted in the middle comes out clean and the cake has slightly shrunk from the sides of the tin.
4. Let cake rest about 5 minutes, then turn onto the wire rack to cool. Dust cold cake with icing sugar before serving.
5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350ºF (180ºC)  for 40 minutes.

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