ingredients:
225g/8oz butter, softened
225g/8oz caster sugar
4 medium free range eggs
2 tsp vanilla extract
225g/8oz self-raising flour
Method:
Preheat oven to 180C/350F/Gas 4. Grease and line 2x18cm/7in cake tins. Cream butter and sugar until pale and fluffy. Beat in eggs a little at a time, stir in vanilla extract. Fold in the flour using a large metal spoon and a light hand. Add a little milk to loosen if necessary. Divide mixture between cake tins, gently spread out with a spatula and make a little dip in the middle so you get a flatter cake. Bake for 20-25 minutes or until golden-brown and a skewer inserted into the middle comes out clean. Remove from oven, set aside for 5 mins, remove from tin and peel off paper. Place onto a wire rack. Sandwich cakes with butter icing and jam then sprinkle with caster sugar, or use lemon curd and raspberries, or blueberries and lime on whipped cream.
