Follow these steps for perfect results
Butter
Softened
Caster Sugar
Eggs
Large
Vanilla Essence
Self-Raising Flour
Milk
Preheat oven to 160C/325F.
Line and grease two 8 inch or 7 1/2 inch sandwich cake tins.
Cream the butter until light and fluffy.
Add the sugar and continue creaming.
Beat in the vanilla essence.
Fold in the flour using a large metal spoon.
Add milk gradually until the mixture reaches a soft dropping consistency.
Divide the mixture evenly between the two cake tins.
Bake for 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Transfer the cakes to a wire rack to cool completely.
Prepare your chosen variation if desired.
Expert advice for the best results
Ensure butter is softened before creaming for best results.
Do not over-bake the cakes to prevent them from drying out.
Let the cakes cool completely before adding any fillings.
Everything you need to know before you start
20 minutes
Cakes can be baked a day in advance.
Dust with icing sugar and serve with fresh berries.
Serve with jam and whipped cream.
Complements the sweetness of the cake.
Discover the story behind this recipe
A classic British cake often served at afternoon tea.
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