Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
Simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
After that, take your cake tin and pour the mixture in. Make sure (if you are doing this with youngsters) that your mixture is even.
When all the mixture has been used up, tap the bottom on your work surface to ensure that there aren’t any air bubbles.
Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months. ENJOY!!!!! :)