Vanilla butter cake

1.Preheat oven to 180°C. Grease and line a 25cm square tin. Remember that square tins hold more than round, so if you’ve only got a round pan, increase the size by 3cm, ie 28cm.

2.Cream the butter, sugar and vanilla together in a large bowl or stand mixer until light and fluffy.

3.Add the eggs, one at a time, with 1 tbsp flour to decrease the curdle factor, beating well after each addition.

4.Sift the remaining flour and baking powder, then fold into the cake batter until just mixed.

5.Add enough milk so that you have a batter that shows only a hint of reluctance when dropped off a spoon.

6.Scrape the batter into the prepared tin and smooth out evenly.

7.Bake for 35-40 minutes or until a skewer inserted comes out clean.

8.This cake can be cooled and transported in the tin and topped when you’re ready.

9.Yoghurt, pomegranate seeds and crushed pistachios.

10.Whipped cream, raspberries and coconut flakes.

11.Chocolate ganache and flaked almonds.

12.Warmed marmalade and fresh lemon or lime zest.