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8–10
-portion cakeEasy
30 min
Published 2011
A butter-rich, creamed not whisked, sponge cake dating from the time of
Cream the butter with the sugar until the mixture is pale and fluffy. Add the eggs one at a time, beating them in well. Mix in the vanilla essence. Gradually fold in the sifted flour. Divide the mixture between the two prepared cake tins and smooth level.
Bake the cakes in the preheated oven until golden brown and just starting to shrink from the cake tin. Cool in the tins for 2 minutes