- 200 g self-raising flour
- 200 g butter additional for coating the cake tins
- 160 g caster sugar
- 3 giant eggs
- 1 tablespoon vanilla extract substitute with 1 teaspoon of vanilla bean paste
- 4 tablespoons milk full fats or semi-skimmed
- ½ teaspoon baking powder optionally available
Preheat the oven at 180C/375F or 160C/320F (fan oven)
Put together the baking tins (2 X 8-Inch). Grease cake tin and line the underside with a parchment paper.
Utilizing a hand mixer or stand mixer
Begin by creaming the sugar and butter collectively till mild and fluffy. This ought to be about 3 to five minutes
Then add the eggs one after the other together with the vanilla essence and blend till mixed
Add the flour and (baking powder if utilizing).
Utilizing a picket spoon or spatula, fold the flour into the combination till effectively mixed. Lastly, add the milk and blend until effectively included into the batter.
Divide the batter between the ready tins and bake within the oven for between 25 to half-hour or till skewer/cake tester comes out clear.
Take away cake from the oven and go away to chill (2 to five minutes), take away from the tin and place on a cooling rack.