Ingredients
250g butter
210g castor sugar
4 eggs
1 tsp vanilla essence
200g self-raising flour, sifted with 1/2 tsp salt
4 tbsp fresh UHT milk
Method
Grease and line a 20cm cake tin with greased greaseproof paper. Preheat oven to 170°C. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add essence. Fold in sifted flour gradually to mix. Finally stir in milk. Mix until well combined. Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking. Bake in preheated oven for 55–60 minutes or until cooked through when tested with a skewer.
