Preheat oven to 170 (180 for non fan)
Prepare 2 cake tins by greasing around and
placing circle of parchment in the base of each tin.
4
free range eggs
Put the eggs into the bowl and beat at 5/few seconds
225g
caster sugar
225
fat (soft butter, baking spread or the equivalent)
1/2
tsp vanilla essence
Add the sugar, the fat and the
vanilla. Mix 40 secs/speed 7
Add the butterfly. Whisk
3 mins/speed 4
Remove butterfly
225g
SR flour
2
tsp baking powder
Mix at speed
3-4 in pulses of about 3 seconds
until all is combined.
Scrape down the sides and mix once
more. The mixture should be of a
dropping consistency
Divide the mixture between the two tins and
bake for 25 - 30 mins mins.
Remove from the oven and let them cool in
the trays for about 5 mins, then turn out onto a cooling rack.
Fill/ice when cold.
