H o w t o Pr e p a r e
1 . Pre-heat oven to 350 o F and prepare two 6 inch round baking tins by greasing and flouring them .
2 . Cream together the butter and sugar . Make sure the sugar is well mixed in to the butter . The texture should be light and fluffy .
3 . Crack four eggs into a separate bowl , ensuring that you remove any stray pieces of shell .
4 . With the mixer on slow speed add the eggs , one at a time , to the batter . After each egg is added , mix thoroughly to ensure it is incorporated completely before you add the next .
5 . Sift the flour and baking powder together and add to the batter . If you sift the flour a couple of times , you ’ ll get more air into it and the result will be a lighter cake .
6 . Mix until the flour is incorporated and then add the milk . Stir the milk into the cake batter .
7 . Divide the cake batter as equally as possible between your two prepared cake pans and put in the oven for approximately 25 minutes . It ’ s safest to check the cakes after 20 minutes and give them an additional 5 minutes if necessary . The cakes are ready when a skewer inserted into the centre comes out clean . The sponges should be springy to the touch . After removing from the oven , leave in the cake tins for 5 minutes before transferring to a wire rack to cool completely .