INGREDIENTS:

285g Self-Raising Flour
230g Butter/Margarine
230g Castor Sugar
4 Eggs
1 Teaspoon Vanilla Essence
Pinch of Salt

METHOD:
Cream butter/margarine well and gradually add the sifted flour and salt mixing until light and fluffy. Whisk the sugar gradually into the eggs, whisking until creamy and stir slowly into the flour mixture. Add essence. Bake in a cake tin (20cm diameter and 7.5cm [...]