Ingredient
200g Flour
200g Butter extra for coasting the cake tins
160g Caster sugar
3 Large eggs
1 Tablespoon of vanilla extract
4 Tablespoons milk full fat or semi-skimmed
½ Teaspoon baking powder optional
Method
Preheat the oven at180C/375F or 160C/320F (fan stove)
Set up the baking tins (2 X 8-Inch). Grease the cake tin and line the base with bottom parchment paper.
Begin by creaming the sugar and butter together until light and fluffy. This ought to be around 3 to 5 minutes
Then add the eggs each in turn alongside the vanilla essence and blend until consolidated
Add the flour and (baking powder if using).
Using a wooden spoon or spatula, fold the flour into the blend until very much combined. In conclusion, add the milk and blend till all around incorporated into the batter.
Split the batter between the prepared tins and bake in the oven for between 25 to 30 minutes or until the stick/cake tester come out clean.
Remove the cake from the oven and leave it to cool (2 to 5 minutes), remove it from the tin and put it on a cooling rack.