Pre-heat your oven to 180°C. Cream the butter until it is light and fluffy, then add the sugar and
beat again. Then add the eggs in one at a time, beating in between each one.
Sift the dry ingredients and add to the butter mixture. Slowly beat in the milk and vanilla essence.
Line two cake pans with grease-proof paper and divide the mixture evenly between the two.
Bake the cake for 25-30 minutes or until the cake is cooked – if pierced with a knife, the blade should run clear, if any batter sticks to the knife place back into the oven.
Place cakes on a cooling rack and once cooled, ice your cake with whatever you feel to be the best.
Reprinted with permission of Foodmonger.
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