- STEP 1
Preheat the oven to 180C/350F/Gas 4.
- STEP 2
Gently heat the butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper.
- STEP 3
In a large bowl, cream together the butter
- STEP 4
and sugar until pale and creamy,
- STEP 5
using an electric whisk or a wooden spoon.
- STEP 6
Beat well to get lots of air into
- STEP 7
the mixture (this should take a couple of minutes).
- STEP 8
Beat in the eggs one at a time. Add a tablespoon
- STEP 9
of flour if the mixture curdles.
- STEP 10
Fold in the flour using a large metal spoon. Be
- STEP 11
careful not to over-mix it.
- STEP 12
Pour the mixture equally between the two cake
- STEP 13
tins and level off the top with a spatula.
- STEP 14
Make a slight dip in the centre with the tip of the
- STEP 15
spatula if you don't want them to be
- STEP 16
pointed in the middle.
- STEP 17
Place in the oven and bake for about 20 minutes
- STEP 18
or until the cakes spring back when pressed gently
- STEP 19
with a finger and are pale golden in colour.
- STEP 20
Remove from the tins after about 5-10 minutes and
- STEP 21
cool on a wire rack for about 30 minutes.