225g/8oz butter or margarine, softened at room temperature
225g/8oz caster sugar
4 medium eggs
2 tsp vanilla extract
225g/8oz self raising flour
milk, to loosen
Preheat the oven to 180C/350F/Gas 4.
Grease and line 2 x 18cm/7in cake tins with baking paper.
Beat in the eggs, a little at a time, and stir in the vanilla extract.
Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consitency.
Divide the mixture between the cake tins and gently spread out with a spatula.
Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.