Instructions

1. Preheat oven to 160˚C (fan 140˚C)/320˚F.
2. Line and grease your cake tin as required.
3. Sift the flour and baking powder.
4. Place the butter and sugar into a deep mixing bowl (tabletop mixer is great) and beat until light and fluffy, about 2-3 minutes.
5. Add the milk and vanilla and beat to mix thoroughly.
6. Add the eggs, one at a time, adding a tbsp of flour with each one and beat for a minute, until well incorporated, before adding the next one. The flour will stop your batter from curdling.
7. Add the flour and mix on the lowest speed until just combined. Don’t over mix.
8. Pour the cake batter into the prepared tin. I like to lift the tin and firmly tap the base on a firm surface, to level and pop a few bubbles.
9. Bake for 1 hour. Insert a skewer in the middle of the cake, if it comes out clean, it’s done.
10. Let cool before taking out.