Preheat oven to 180°C (160°C fan). Grease and line two 20cm cake tins. Cream butter & sugar together until pale and fluffy. Add eggs one at a time, mixing well after each. Fold in flour + baking powder gently using a spatula. Add vanilla and a splash of milk if the batter feels thick. Divide batter between the tins and smooth the tops. Bake for 20–25 minutes until golden and springy to the touch. Cool completely, then fill with jam & whipped cream or your favourite filling.
200g self‑raising flour
200g caster sugar
200g unsalted butter (softened)
4 medium eggs
1 tsp baking powder
1 tsp vanilla extract (optional)
2–3 tbsp milk (if needed)
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