Ingredients:
Eggs (weigh them in their shells — say 4 eggs = 240g)
Same weight of:
- Plain flour
- Caster sugar
- Melted butter (melted but not hot)
1 tsp baking powder per 50g flour (so ~5 tsp for 240g)
Pinch of salt
Splash of vanilla if you care
How to Make It:
- Oven on — 180°C (160°C fan) / 350°F. Line two tins.
- Weigh your eggs. That’s your number for flour, sugar, and butter. Done.
- Whisk eggs and sugar for 5 minutes until light, fluffy, and pale. Don’t skip it — this is what makes the cake rise.
- Add melted butter, vanilla, and salt. Mix it in.
- Sift in flour and baking powder. Mix just until it looks like batter.
Don’t bother folding gently — you’re not making angel food cake. Just don’t overbeat it into cement. - Pour into tins. Bake 20–25 mins. It’s done when golden and springy in the middle.
- Cool it. Fill it. Slice it. Done.