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1
Preheat your oven to 180C (350F) and grease two 6-inch round cake tins with extra butter. Line the bottoms with circles of baking paper. Set aside until required.
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2
In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt until well mixed.
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3
In the bowl of a stand mixer (or in a large mixing bowl) cream butter and sugar on a medium-high speed until it reaches a light and creamy consistency, about 1-2 minutes.
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4
Add egg and whites one at a time and beat until just combined. Scrape down the sides of the bowl as required.
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5
Beat in vanilla extract and almond extract.
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6
In a small bowl whisk together yoghurt and milk.
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7
Turn mixer speed to low and beat in a flour mixture in three parts, alternating with the wet ingredient mixture. Scrape down the sides of the bowl as required. After the last addition, beat until smooth.
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8
Divide mixture equally between the two prepared tins. Level tops and then bake for 30-40 minutes. Switch the position of the pans every ten minutes. Cakes are done when the tops are slightly golden and they bounce back when lightly pressed. Check the cakes at 30 minutes, and then decide if they need the extra ten minutes.
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9
Remove cakes from the oven. Cool in tins for 10 minutes. Then remove from tins and allow to cool completely before frosting.
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10
To make frosting. Beat butter until light and fluffy. It should be pearly and nearly white. Then add the remaining ingredients and beat until completely smooth and fluffy, about three minutes.
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11
Put 1/3 frosting into a separate bowl and add 1/4 cup sprinkles. Stir until distributed.
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12
To assemble cake. Place one layer on a plate or serving dish and frost with the sprinkled frosting.
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13
Place second layer on top and cover top and sides with remaining frosting, reserve about 1 cup for decorative piping. Use a large flat-bladed knife or a frosting palette knife to make this easy.
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14
Place remaining frosting into a frosting bag fitted with a star tip. Pipe small stars around the top of the cake.
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15
Decorate with sprinkles or as desired. Store in fridge, covered for up to three days. Sit at room temperature for thirty minutes before serving.
