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Ingredients

Metric
Imperial
  • 225 g Butter (at room temperature)
  • 225 g Castor sugar
  • 225 g SASKO SELF-RAISING WHEAT FLOUR
  • 4 large eggs (60 g each)
  • 1 tbsp Vanilla essence
  • 7.93 oz butter (at room temperature)
  • 7.93 oz castor sugar
  • 7.93 oz SASKO SELF-RAISING WHEAT FLOUR
  • 4 large eggs (2.11 oz each)
  • 1 tbsp vanilla essence

Method

  1. Preheat the oven to 180°C.
  2. Grease 2 20/22cm cake tins and line the bottoms with baking paper.
  3. Put butter into a bowl and beat for a minute until softened, add castor sugar and beat for a further 3 minutes until light and fluffy.
  4. Add vanilla essence then add the eggs, one at a time, beating until well combined.
  5. Sift the SASKO SELF-RAISING WHEAT FLOUR and, using a spatula or a metal spoon, delicately fold the SASKO SELF-RAISING WHEAT FLOUR into the egg/butter mixture until you have a smooth cake batter.
  6. Pour equal amounts into the two cake tins and bake for 20-22 minutes.
  7. Allow to cool for 5 minutes in the cake tins before removing and placing on a cooling rack.

Ingredients

  • 225 g Butter (at room temperature)
  • 225 g Castor sugar
  • 225 g SASKO SELF-RAISING WHEAT FLOUR
  • 4 large eggs (60 g each)
  • 1 tbsp Vanilla essence

Method

  1. Preheat the oven to 180°C.
  2. Grease 2 20/22cm cake tins and line the bottoms with baking paper.
  3. Put butter into a bowl and beat for a minute until softened, add castor sugar and beat for a further 3 minutes until light and fluffy.
  4. Add vanilla essence then add the eggs, one at a time, beating until well combined.
  5. Sift the SASKO SELF-RAISING WHEAT FLOUR and, using a spatula or a metal spoon, delicately fold the SASKO SELF-RAISING WHEAT FLOUR into the egg/butter mixture until you have a smooth cake batter.
  6. Pour equal amounts into the two cake tins and bake for 20-22 minutes.
  7. Allow to cool for 5 minutes in the cake tins before removing and placing on a cooling rack.

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