This MoF recipe has become one of my stand-by cake recipes, yet I hesitate to name the color. I find white cake of any kind suspect, because it usually involves quite a few chemicals and some bleach. I suppose if you used only undyed butter/ vegetable shortening and as few egg yolks as you could get away with, then you might have white cake, but most cakes turn out yellow. This one comes out with a yellow tinge, so if you really want white, then I would suggest sticking with undyed butter/ baking fat.
Cream 1/3 c butter/margarine with 1/4 c sugar, then cream in 1 1/2 c GF flour with 4 tsp of baking powder (use half if the flour mix is already self-rising). In your liquid measuring jug, measure out 3 TBL of sweetened condensed milk (light is fine) and add enough water to make up one cup of liquid. Beat in two eggs and 1 TBL of jam, marmalade, golden syrup, or honey, depending on how you want to flavor your cake. Add this to the dry ingredients and combine thoroughly. You can also add in a cup or so of dried fruit, if you want.
Pour into a well-greased 8 x 8 baking dish or a regular muffin pan and bake at 350 F/ 180 C/ Gas Mark 4 until set and golden.
There is only one problem with this cake, which is an eternal problem with any GF baking – getting it out of the pan. If you want it out of the pan, then line the pan with parchment and grease the parchment to within an inch of its life. I’ve just given over to the whole thing, and now I serve most of my cakes in the baking dish, decorated of course. If I really want it out of the baking dish, then I go the cupcake route.