Ingredients:200g Caster Sugar
200g Softened Butter
200g Self-Raising Flour
1tsp Baking Powder
1) Heat oven to 190C (170C Fan/Gas5) Butter two 20cm sandich tins and line with non-stick baking paper (I place the tin on the top of the paper and draw round with a pencil then cut out with scissors).
2) In a large bowl cream together the sugar and butter. Add the eggs and beat together. Add Flour and baking powder and mix until you have a smooth soft batter. Add the milk if needed to get a good consistency.
3) Divide the mixture equally between the tins and smooth the tops then bake in oven for approx 20mins although I would check after 15mins to be on the safe side. The cake is ready when it looks golden and I would also test the inside of the cake by using a metal skewer. If the skewer comes out dry the cake is ready, if there is wet mixture on the skewer leave in for a little longer and repeat the test.
4) Remove cake from oven when ready and leave on a cooling rack until completely cool.
Quick Tip: If you have had to make this cake in advance I wrap it tightly in a few layers of cling-film and leave on the side. I find the cake is much softer and lighter if you use this method and have made a cake up to two days in advance and it is still fresh and tasty!