Basic plain cake (gluten free, elimination diet friendly)

This is my basic cake recipe, which I frequently vary to make different flavours or textures. This version is the one I make most often, which is gluten-free, dairy-free and suitable for the strict RPAH elimination diet. It makes a large quantity, so can easily be halved. Of course you can feel free to substitute the rice milk with cows milk or any non-dairy milk you wish, and it should still turn out well. Substituting water gives a different taste and texture, but was ok last time I tried it.

6 eggs
1 cup sugar
pinch salt
few drops vanilla essence (optional and permitted but not recommended during the strict elimination diet)
200g nuttelex dairy-free margarine or 3/4 cup oil of your choice (or softened butter if dairy is tolerated)
2 1/2 cups fine rice flour mixed with 2 1/2 tsp gf baking powder and 1 1/2 tsp xanthan gum
3 tsp psyllium husks
1 1/2 cups rice milk

Place eggs, sugar, salt, vanilla (if using) and margarine into bowl. Add flour mix, psyllium husks and 1 cup rice milk and mix with electric beaters till combined. Add remainder of rice milk and beat till mix becomes slightly thicker and lighter in colour.

Pour into greased tin(s). This quantity will fill a 9 x 13 inch lamington tin, or 2 x 8 inch round tins, or make between 20 and 24 large muffins.

Bake at 180 degrees until firm to touch and skewer tests cooked.