| Ingredients | |
| 5 oz (150g) | Butter - softened |
| 5 oz (150g) | superfine (castor) sugar |
| 6 oz (175g) | self-raising flour |
| 3 | eggs |
| 1 tsp | vanilla extract |
| Method | |
| 1. | Pre-heat the oven to 350oF (180oC). |
| 2. | Line a 12 cup cake pan, with cup cake papers. |
| 3. | Crack the eggs into a cup and beat lightly with a fork. |
| 4. | Place all the ingredients in a large bowl. |
| 5. | Beat with an electric mixer for 2 minutes, until light and creamy. |
| 6. | Divide the mixture evenly between the cake cases. |
| 7. | Bake for 18-20 minutes until risen and firm to touch. |
| 8. | Allow to cool for a few minutes and then transfer to a wire rack. |
| 9. | Allow to cool fully before icing. |
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