members recipes

Ingredients
225g/8oz butter or margarine, softened at room temperature

225g/8oz caster sugar

4 medium eggs

2 tsp vanilla extract

225g/8oz self raising flour

milk, to loosen

Method
Preheat the oven to 180C/350F/Gas 4.

Grease and line 2 x 18cm/7in cake tins with baking paper.

Technique: Greasing and lining cake tins Watch technique
0:33 mins
Cream the butter and the sugar together in a bowl until pale and fluffy.

Technique: Creaming butter by hand Watch technique
0:50 mins
Beat in the eggs, a little at a time, and stir in the vanilla extract.

Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.

Technique: Folding Watch technique
0:35 mins
Divide the mixture between the cake tins and gently spread out with a spatula.

Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.

Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.

Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.