Flop-proof cake recipe

Ingredients

• 270g butter, room temperature
• 3 cup self-raising flour
• 6 eggs
• 1½ cup castor sugar
• 6 tbsps milk
• 2 tsps vanilla extract

Instructions

1. Preheat the oven to 180ºC.
2. Place all the ingredients into a mixer or food processor and cream until light and fluffy.
3. Spoon into two greased and lined baking tins (just over half full).
4. Bake for about 30 - 45 minutes or until a skewer inserted into the centre comes out clean.
5. Cool on a wire rack before icing.