i have used this recepie since i was able to hold a whisk. its been passed down for generations and to be passed to many more after me.
cream caster sugar and stork together, add 2 eggs mix together, add half the flour and then the next 2 eggs and the remaining flour add the vanilla extract and whisk for 2 minutes or until fully mixed.
cook for 30 minutes or until golden brown and cooked in the middle.
for the topping and filling: cream the butter until soft then add the icing sugar and vanilla extract, if necessary add a couple of tsp of water or milk to get a great consistency. cut cake in half and spread buttercream. place both halfs together and cover the outside of cake with remaining butter cream or a dusting of icing sugar.
use a metal skewer to check the cake is cooked in the middle.
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