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.

4 eggs
1 1/2 cups sugar
pinch salt
few drops vanilla essence (optional)

sprinkle of citric acid (optional)
150g 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, or slightly less

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 in small quantities until the mixture looks like a good consistency - soft but not runny - 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 will make between 20 and 24 large muffins.

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