This is one of my favourite cakes to eat and bake as its appreciated by all and it's one of the first cakes I ever made (aside from tom and jerry cakes as a child!) I have taken this recipe from The Dairy Book of Home Cookery which is a rather old book as its from 1977, but nevertheless it makes me beautiful cakes!
*Pre-heat oven to 180*C/350*F/Gas No. 4*
Ingredients
100g/4oz softened butter
100g/4oz caster sugar
2 standard eggs
100g/4oz self-raising flour, sifted
1 teaspoon of Baking powder
Method
Line two 18cm/7in sandwich tins
Cream the butter and sugar together until very pale in colour, light in texture and fluffy
Beat in whole eggs, one at a time (this is very important), sifting in a bit of flour with each egg
Gently fold in the rest of the sifted flour.
Add in 1 teaspoon of baking powder for extra uuumffft!
*With this bake, it is best to get as much air in the mixture as possible (which will result in a lighter, more enjoyable cake!) so doing a gentle figure of eight movement will work well, as well as lifting some of the mixture up with the spoon as you mix*
Transfer the mixture to the prepared tins and smooth the tops of the evenly distributed mixture with a knife
Bake in the centre of the oven for 25-30 minutes (or until well risen, golden brown and firm - as shown in the picture above)
Leave in the tins for 2-3 minutes then turn out onto a wire cooling rack. Strip off paper and leave until cold.
*Serves about 8 portions depending on how greedy you are!*
