- 150g self-raising flour
- 125g sugar
- 125g salted butter
- 2 eggs
- 1/2 tsp baking soda
- Using a whisk (or the whisk attachment) beat you butter and sugar until creamy. Add in the eggs one at a time, beating until fully combined in each addition.
- A tbsp at a time add in the flour. We do this to make sure there are no lumps of flour in the final result.
- Add baking soda, finally and pour into a baking tray lined with greaseproof paper and rubbed with butter or oil.
- Bake at 190* Celsius for 20 -30 minutes. Leave to cool in the tin for five minutes before inverting and taking of the paper.
Bakers tip: If a toothpick inserted into the centre comes out clean, the cake is done. If it springs back, the cake is also done.