225g/8oz butter, softened at room temperature
225g/8oz castor sugar
4 medium eggs
225g/8oz self raising flour, or plain flour and baking powder
Preheat the oven to 180C/350F/Gas 4.
Grease and line a cake tin with butter and flour
Cream the butter and the sugar together in a bowl until pale and fluffy.
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 consistency.
Pour into baking tin, 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. Place onto a wire rack.
Slice the gateau in half, so you have 2 round halves, then fill in any way you choose, today I'm using strawberry jam and butter icing cream.