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INGREDIENTS

Metric
Imperial

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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