Gluten-Free Strawberry Cake Mix Instructions

Instructions for 1 20cm cake (1 pouch) worth:

HERE'S WHAT YOU'LL NEED!

  • 2 Large Eggs (60g Approx.)
  • 1/4 Cup (50ml) Olive oil
  • 1/2 Cup (125ml) Boiling Water (slightly cooled)
  • Mixing Bowl
  • Non-Stick 20cm Cake Pan


PREPARATION INSTRUCTIONS

  1. PREHEAT - Preheat oven to 160° (fan-forced) or 170° (conventional).
  2. PREPARE - Grease cake tin thoroughly and line the bottom with baking paper.
  3. MIX WET INGREDIENTS - In a mixing bowl, add the eggs and olive oil. Using an electric mixer on low to medium speed, beat for 1 minute until combined. Mixture might look slightly separated at this stage.
  4. MIX DRY INGREDIENTS - Empty the cake mix sachet and the boiling water (slightly cooled) into the mixing bowl. Start mixer on low speed for 30 seconds, then increase to medium speed for 1 minute, or until fully combined.
  5. BAKE - Pour the mixture into the prepared cake tin. Bake for 30-35 minutes or until done. To test, insert a skewer into the centre of the cake - if it comes out clean, the cake is ready. Note: If it looks like the cake is browning too quickly, you can lightly cover it with aluminium foil so that it does not over brown.
  6. COOL - When the cake is baked, take it out of the oven and leave it to cool in the pan for 10 minutes before placing on a wire rack to cool completely.