Serves 1
Directions
- 1Grease and line the bottom of 8-inch tins.
- 2Mix plain and self-raising flour together.
- 3Cream the butter and sugar together until super pale.
- 4Add the eggs, two at a time, mixing well between additions.
- 5Fold in the flour until just incorporated.
- 6Add milk and vanilla extract.
- 7Divide the batter evenly between the prepared tins.
- 8Level the batter with a palette knife.
- 9Bake at 170 degrees for 24-26 minutes or until a skewer comes out clean.
Ingredients
- 610 g soft unsalted butter
- 610 g caster sugar
- 9 large free-range eggs
- 150 g self raising flour
- 460 g plain flour
- 3 tbs whole milk
- 1 tsp vanilla
Equipment
8-inch tinsStand mixerSieveGreaseproof paper
Tips
- Bake in layers rather than one thick cake for a fluffier result and reduced cooking time.
- Use butter for greasing tins for better flavor, though vegetable oil spray is quicker.
- Add eggs two at a time and mix well in between each addition.
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