The recipe is basic and simple enough – as follows:
250g caster sugar
1 tsp vanilla
250 self raising flour
1. Cream butter and sugar together with an electric mixer. Add eggs in one at a time as well as vanilla.
2. Fold in flour with milk.
3. Pour into a 8″ square cake tin lined with greaseproof paper and bake at 160 Celcius (fan forced) for around 45 minutes or until when skewer is inserted, it comes out clean.
I had it with a cup of French Earl Grey tea (my favourite) and it did not disappoint. Not one bit.