INSTRUCTIONS
1. Cream the butter and the sugar together in a bowl untill pale and fluffy.
2. Beat in the eggs, a little at a time, and stir in the vanilla extract.
3. 3. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
4. Divide the mixture between the cake tins and gently spread out with a spatula.
5. Bake for 20-25 minutes, or until golden brown and a skewer inserted into the middle comes out clean.
6. Remove from the oven and set aside for aroud 5 minutes, or until cold, then remove from the tin and peel off the paper. Place onto a wire rack.
7. Sandwich the cakes together with jam, whipped cream and berries
8. You can pipe cream and put some berries on top but that's optional.