225g/8oz butter or margarine, at room temperature, soft
225g/8oz icing sugar
4 medium eggs
2 tsp vanilla extract
225g/8oz self raising flour
Milk, to solve
Preheat the oven to 180C/350F/Gas 4th
Grease 2 x 18cm/7in cake tins with baking paper.
The butter and sugar in a bowl until pale and fluffy.
Beat in the eggs a little at a time, and stir in the vanilla extract.
Fold in the flour with a large metal spoon, adding a little more milk if necessary to create, to a dough with a soft consistency drop.
Share distribute the mixture between the cake tins and gently with a spatula.
20-25 minutes or until golden brown on top and a skewer inserted into the center comes out clean.
Remove from the oven and set aside for 5 minutes, then remove from the can and pull the paper. Place on a wire rack.
Sandwich the cake with jam, lemon curd or whipped cream and berries or just enjoy on its own.