Ingredients

225 g unsalted butter (at room temperature) , plus extra for greasing

225 g white caster sugar

1 teaspoon vanilla extract

4 large free-range eggs

225 g self-raising flour

1 teaspoon baking powder

1 splash of milk



Method

Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.

Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy.

Mix in the vanilla extract.

Beat the eggs, then gradually mix into the creamed butter and sugar.

Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix)